| 发明名称 |
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 |
| 申请人 |
ELI LILLY AND COMPANY |
发明人 |
ENGEL, GARY, LOWELL ,;FARID, NAGY, ALPHONSE ,;FAUL, MARGARET, MARY ,;JIROUSEK, MICHAEL, ROBERT ,;RICHARDSON, LORI, ANN ,;WINNEROSKI, LEONARD, LARRY, JR. , |
