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Application filed by Gocha DzneladzefiledCriticalGocha Dzneladze
Priority to GEAU19984427UpriorityCriticalpatent/GEU1999523Y/en
Publication of GEU1999523YpublicationCriticalpatent/GEU1999523Y/en
1. Technical Result Improvement of organoleptic properties of the final product and increase of its biological value. 2. Essence A method comprises extraction of tea raw material, preparing of tea syrup out of the extract, blending tea syrup and the tea extract received from the high quality tea raw material in proportion 9:1 and adding lemon oil therein. 3. Field of Application Food industry, in particular tea concentrate production. 2 tables.
GEAU19984427U1998-07-311998-07-31Method for Production of Tea Concentrate
GEU1999523Y
(en)
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