RussianPatents.com
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Device for preparation of tea drink with application of continuous mixing chamber. RU patent 2361410. |
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FIELD: food industry. SUBSTANCE: mixing chamber for production of non-carbonated tea drink, which is subject to development of microorganisms in it that cause deterioration, which comprises the following components: line of tea concentrate supply, having check valve; line of hot water supply; line of cold water supply, having check valve; moreover, prepared non-carbonated tea drink has bacterial count better than permissible value and is substantially homogeneous non-carbonated tea drink. Mixing chamber is included into device for distribution of tea drink. It makes it possible to produce tea drink that has bacterial count better than permissible value and is substantially homogeneous non-carbonated tea drink. EFFECT: production of tea drink that has bacterial count better than permissible value and is substantially homogeneous non-carbonated tea drink.
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Herbal tea production method of purple coneflower / 2360426 Method of production herbal tea from purple coneflower relies to food industry, namely to soft tonic drinks and can be used in tea industry for herbal tea production. Preliminary preparation of milled purple coneflower material is performed by extraction by carbon dioxide at 25-30°C, at pressure 4.5-6.5 MPa during 60-180 minutes. Purple coneflower extraction cake batch in quantity 1.5-5 g is packed into filterpacks. Purple coneflower extraction cake batch is mixed with additional plants in ratio from 1:1 to 2:1. Camomile flowers, raspberry leaves, linden flowers, rose hips are used as additional plants extraction cakes. |
Functional water / 2354231 Functional water contains less than 200 ppm of solved general solids and less than 50 ppm of bicarbonate. Besides, this water contains up to 95 ppm of bivalent ions and from 50 to 200 ppm of monovalent ions. |
Green tea composition / 2354124 Green tea composition consists of unfermented tea product and plant ingredient. Cassia is used as plant ingredient in the amount of 20-30%. Composition contains the additives in quantity not more than 10%. Natural containing flavor materials and/or identical to natural flavour materials and/or plant components, they are based on are used as additives. Medicinal plant raw material, dried fruits, berries and their parts are used as natural containing flavour materials. Food organic acid is used as flavour. Composition consists of substances which influence and determine the colour of produced beverage. Composition consists of complex of mineral and/or organic additives and/or vitamins. The composition is presented as mixture of dry components or as tablets or as capsulas or is packed into individual bags made of filtered or cut material. Green tea, cassia and additives are presented as soluble dry substances of these components. |
Green tea-based compositions / 2351145 Invention relates to food industry, in particular to production of functional food products based on green tea and can be used for ration enrichment with biologically active substances. Green tea-based composition consists of unfermented tea product and biologically active substance. As biologically active substance oligosaccharides ascorbate of chitosan is used. It contains ion connected ascorbic acid. It is also is previously treated by liquid nitrogen by way of removal of astringent aftertaste with following cooling, oligosaccharides ascorbate of chitosan removal and its drying. |
Herbal tea / 2346452 Proposed herbal tea composition includes mate, lemongrass and natural grapefruit flavour in a certain ratio. |
Method for making tea product and obtained product / 2345547 Method involves black tea contacting with ascorbic acid, its salts and their mixtures, acidifier and water during at least 5 minutes with further drying of tea product that is infused in water at 5 to 100°C. |
Tea production / 2332850 Method of water-soluble black leaf tea includes stages (a) of possible withering of collected tea leaves, (b) leaves maceration, (c) their fermentation, (d) leaves thermal treatment for discontinuance of fermentation and (e) further drying with preparation of black leaf tea. Method suggests that tea leaves are treated prior to fermentation or intermediate fermentation with substance that reduces pH, with further treatment in the process of fermentation with ascorbic acid, salts of ascorbic acid or their mixtures at the stage of intermediate fermentation or later, which are taken in amount that is sufficient for preparation of black leaf tea, which is infused in water at temperature of 5-100°C. |
Granulator / 2329655 Invention relates to the food industry and can be used to produce kissels concentrates consisting of sugar, starch and concentrated juice mixture. The granulator comprises a rotating drum in the form of pear-shaped open shell with open narrow spout. The drum is installed so that the rotation axis slope angle to the horizontal line can be changed. The drum is fitted with L-shaped hot air supply pipe which is put to the drum through its bottom and is fixed about its axis. Open end of the L-shaped pipe is directed downwards. The input of stuff subject to granulating to the pipe is made before the pipe input to the drum. |
Composition for producing biologically active food additive / 2328879 Invention relates to the biologically active food additives (BAFA). BAFA includes (in mass percent): 5-60 of the maidenhair tree (Ginkgo biloba) leaves, 10-60 of the hawthorn (Crataegus) fruits, 10-60 of the sedge grass (Equisetum arvense), 10-60 of hips (Rosa), 5-55 of Hibiscus flowers and 5-55 of motherwort (Leonurus) grass. |
Composition for manufacturing food biologically active additive / 2321264 The present innovation deals with the composition for preparing food biologically active additive (BAA) - the source of flavonoids and hydroxycinnamic acids. The suggested BAA includes (in weight portions): dog rose fruit 10-60, leaves of bilobated ginkgo biloba 10-60, grass of purple ecchinacea 10-60, flowers of hibiscus 10-60, shelf fungus 10-60. The innovation enables to obtain food BAA being of pleasant organoleptic properties and of restorative, immunostimulating, antiphlogistic and antiseptic activities. |
Method for producing of tea substitute from cereals / 2245063 Method involves moistening barley grains to moisture content of 22-26%; conditioning for 5-12 hours; frying at temperature of 200-2200C for 2-3 min; shelling; grinding; introducing dry milk product and edible salt. |
Method for producing of composition for tea product / 2248714 Method involves using amaranth leaves as plant additive; cutting raw leaves into pieces of 0.5-1 cm2 size, drying at temperature of 40-500C for 3-4 hours, with following grinding to powdered state; or alternatively, leaving in air for 4-6 hours, with following grinding in extruder-type grinder and drying at temperature of 40-500C for 6-7 hours; mixing resultant plant additive with black baikhovi tea used in the ratio of 2:3 or with green baikhovi tea used in the ratio of 1:4. |
Method for producing of grass tea / 2249378 Method involves processing mixture comprising haw fruit, brier fruit, hibiscus flowers, bilberry leaves, mountain cranberry leaves and roots of pink rodiola with stream of non-polar gas at above-critical temperature and pressure parameters, said stream circulating in closed circuit at speed exceeding hydraulic size of mixture particles, said processing lasting for 25-30 min; successively reducing pressure to atmospheric pressure value. |
Method for producing of grass tea / 2249379 Method involves processing mixture comprising bilberry leaves, mountain cranberry leaves and hibiscus flowers with stream of non-polar gas at above-critical temperature and pressure parameters, said stream circulating in closed circuit at speed exceeding hydraulic size of mixture particles, said processing lasting for 15-20 min; successively reducing temperature to value below critical temperature value and relieving pressure to atmospheric pressure value. |
Method for producing of aromatized grass tea / 2249380 Method involves treating mixture comprising hibiscus flowers, senna leaves, strawflower and leaves of mountain cranberry with stream of non-polar gas at above-critical temperature and pressure parameters, said stream circulating in closed circuit at speed exceeding hydraulic size of mixture particles and said treatment process lasting for 15-20 min; successively providing following steps: introducing "Strawberry" aromatizer, reducing temperature to value below critical temperature value and relieving pressure to atmospheric pressure value. |
Method for manufacturing aromatized tea beverage / 2249973 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, Jerusalem artichoke flowers, bilberry leaves, calendula flowers, fruits of pear and papaya trees should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall and sinking velocity of mixture particles, for 25-30 min, then one should successively add "Orange" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
Method for manufacturing aromatized tea beverage / 2249973 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, Jerusalem artichoke flowers, bilberry leaves, calendula flowers, fruits of pear and papaya trees should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall and sinking velocity of mixture particles, for 25-30 min, then one should successively add "Orange" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
Method for manufacturing aromatized tea beverage / 2249973 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, Jerusalem artichoke flowers, bilberry leaves, calendula flowers, fruits of pear and papaya trees should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall and sinking velocity of mixture particles, for 25-30 min, then one should successively add "Orange" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
Method for manufacturing aromatized tea beverage / 2249974 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, raspberry leaves and fruits of papaya trees should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Raspberry" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
Method for manufacturing aromatized tea beverage / 2249974 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, raspberry leaves and fruits of papaya trees should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Raspberry" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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