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Priority to GEAU2003001218priorityCriticalpatent/GEU20041131Y/en
Publication of GEU20041131YpublicationCriticalpatent/GEU20041131Y/en
General Preparation And Processing Of Foods
(AREA)
Abstract
1. Technical Result Improvement of organoleptic properties. 2. Essence A method comprises aromatization by adding aromatic agents and/or some aromatic and flavoring plant raw into tea; prior to aromatization the tea and/or other plant raw is adsorbed: by plant juices and/or by its extracts, and/or by its concentrates, and/or by its food additives, for example sweeteners and/or by food acids, and/or by food dies, after which drying is effected or prior to drying the granulation is effected, or after drying pressing is effected. 3. Field of Application Food industry, tea production.
GEAU20030012182003-10-302003-10-30Method for Aromatization of Tea
GEU20041131Y
(en)