FIELD: food-processing industry.
SUBSTANCE: composition includes green baikhovi tea, flowers of Jerusalem artichoke, leaves of whortleberry, flowers of marigold, pear fruit, papaya fruit and aromatizer "Orange", said components being used in predetermined ratio. Beverage has pleasant honey taste and is free from unpleasant astringent grassy taste.
EFFECT: improved organoleptical properties, provision for keeping of curative and prophylactic properties.
Title | Year | Author | Number |
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METHOD FOR MANUFACTURING AROMATIZED TEA BEVERAGE | 2003 |
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RU2249973C1 |
METHOD FOR MANUFACTURING AROMATIZED TEA BEVERAGE | 2003 |
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RU2249990C1 |
METHOD FOR MANUFACTURING AROMATIZED TEA BEVERAGE | 2003 |
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RU2249983C1 |
METHOD FOR MANUFACTURING AROMATIZED TEA BEVERAGE | 2003 |
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RU2249985C1 |
METHOD FOR MANUFACTURING AROMATIZED TEA BEVERAGE | 2003 |
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RU2249982C1 |
METHOD FOR MANUFACTURING AROMATIZED TEA BEVERAGE | 2003 |
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RU2249999C1 |
METHOD FOR MANUFACTURING AROMATIZED TEA BEVERAGE | 2003 |
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RU2249998C1 |
METHOD FOR MANUFACTURING AROMATIZED TEA BEVERAGE | 2003 |
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RU2249976C1 |
METHOD FOR MANUFACTURING TEA BEVERAGE | 2003 |
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RU2249992C1 |
METHOD FOR MANUFACTURING AROMATIZED TEA BEVERAGE | 2003 |
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RU2249997C1 |
Authors
Dates
2004-10-10—Published
2002-09-13—Filed