GEP20012407B - Method for Production of Medicinal Tea
- Google Patents
Method for Production of Medicinal Tea
Info
Publication number
GEP20012407B
GEP20012407BGEAP19994905AGEAP1999004905AGEP20012407BGE P20012407 BGEP20012407 BGE P20012407BGE AP19994905 AGEAP19994905 AGE AP19994905AGE AP1999004905 AGEAP1999004905 AGE AP1999004905AGE P20012407 BGEP20012407 BGE P20012407B
Authority
GE
Georgia
Prior art keywords
tea
production
drying
raw
increase
Prior art date
Application number
GEAP19994905A
Inventor
Koba Kilasonia
Original Assignee
Koba Kilasonia
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Koba KilasoniafiledCriticalKoba Kilasonia
Priority to GEAP19994905ApriorityCriticalpatent/GEP20012407B/en
Publication of GEP20012407BpublicationCriticalpatent/GEP20012407B/en
Coloring Foods And Improving Nutritive Qualities
(AREA)
Preparation Of Fruits And Vegetables
(AREA)
Abstract
1. Technical Result Increase in medicinal and preventive effect of the final product, increase in its organoleptic properties. 2. Essence A method comprises fixing the raw, its drying off, twisting, drying and sorting. As a raw, the mixture of tea leaves (Tea) and quince (Gidonia oblonga Mill) in the proportion (4-4,2):(0,8-1) is used. 3. Field of Application Food industry, in particular tea production.
GEAP19994905A1999-07-141999-07-14Method for Production of Medicinal Tea
GEP20012407B
(en)
Bacteria strain lactobacillus acidophilus N.V EP 317/402 (narine) AAA used in the production of preparations and of dietetic, therapeutic and prophylactic products for treating dysbacteriosis and the consequences thereof
1. Technical Result Improvement of quality of final product, increase in organoleptic properties and biological value. 2. Essence A method comprises fixing tealeaves, twisting, drying, sorting and introducing plant additive. As a plant additive at the beginning of twisting the leaves of kiwi or 10% aqueous extract of kiwi fruits, or 8% aqueous extract of kiwi fruits are introduced into the fixed tealeaves or into the final product by means of blending pretreated by the green tea technology the leaves of kiwi are introduced in proportion 4:1. The proportion of the fixed tealeaves and kiwi leaves is respectively 4:1, and the proportion of aqueous extract of kiwi fruits and its leaves is 9:1. 3. Field of Application Food industry, in particular production of tea. Claims: 1 independent 1 dependent Tables: 5