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    • 3. 发明公开
    • METHODS FOR INCREASING THE CLARITY AND REFRESHING ATTRIBUTES AND REDUCING THE BITTERNESS AND ASTRINGENCY OF GREEN TEA
    • 方法提高纯度和清新的性能,并降低苦味和涩味的绿茶
    • EP3082439A2
    • 2016-10-26
    • EP14818945.9
    • 2014-12-16
    • Nestec S.A.
    • CILLIERS, JohannesCARNS, Lawrence
    • A23F3/20A23F3/30A23F3/38
    • A23F3/38A23F3/163A23F3/20A23F3/30A23V2002/00A23V2250/214A23V2300/18A23V2300/34
    • Methods for modulating the bitterness and astringency of green tea, and nutritional products having a green tea with reduced bitterness and astringency, are provided. In a general embodiment, the methods comprise performing microfiltration on green tea extract to form a microfiltration retentate and a microfiltration permeate; performing at least one of ultrafiltration or reduced temperature fractionation on the microfiltration permeate; and using theultrafiltration permeate from the ultrafiltration or the supernatant from the reduced temperature fractionation to make a green tea product. The ultrafiltration permeate or the supernatant can be further concentrated, spray or freeze dried to form a powder, used as a concentrate, or diluted to form a ready-to-drink beverage. In an embodiment, the ultrafiltration is performed on the microfiltration permeate to form an ultrafiltration retentate and an ultrafiltration permeate and then the reduced temperature fractionation is performed on the ultrafiltration permeate to form a supernatant and a sediment.
    • 用于调制的辛酸和绿茶涩味,并且具有绿茶减少苦涩味营养产品的方法,提供。 在一般的,该方法实施方式包括执行上绿茶提取物以形成微过滤渗余物和渗透物微滤微滤; 进行超滤中的至少一个上或微滤透过降低的温度下分馏; 以及使用来自超滤超滤渗透或上清液从还原温度分馏使绿茶产品。 的超滤渗透或上清液可以进一步浓缩,喷雾或冷冻干燥以形成粉末,作为浓缩物使用,或稀释以形成现成可饮的饮料。 ,实施例中的超滤是在微滤透过液进行超滤形成滞留物和超滤渗透的,然后将温度降低分馏进行的超滤渗透以形成上清液和在本领域中沉积物。