COMPOSITION FOR AROMATIZED TEA BEVERAGE Russian patent published in 2004 - IPC

Abstract RU 2237415 C2

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.

Similar patents RU2237415C2

Title Year Author Number
METHOD FOR MANUFACTURING AROMATIZED TEA BEVERAGE 2003
  • Logvinchuk T.M.
  • Dobrovol'Skij V.F.
  • Kvasenkov O.I.
RU2249973C1
METHOD FOR MANUFACTURING AROMATIZED TEA BEVERAGE 2003
  • Logvinchuk T.M.
  • Dobrovol'Skij V.F.
  • Kvasenkov O.I.
  • Chakhova E.I.
RU2249990C1
METHOD FOR MANUFACTURING AROMATIZED TEA BEVERAGE 2003
  • Logvinchuk T.M.
  • Dobrovol'Skij V.F.
  • Kvasenkov O.I.
RU2249983C1
METHOD FOR MANUFACTURING AROMATIZED TEA BEVERAGE 2003
  • Logvinchuk T.M.
  • Dobrovol'Skij V.F.
  • Kvasenkov O.I.
RU2249985C1
METHOD FOR MANUFACTURING AROMATIZED TEA BEVERAGE 2003
  • Logvinchuk T.M.
  • Dobrovol'Skij V.F.
  • Kvasenkov O.I.
RU2249982C1
METHOD FOR MANUFACTURING AROMATIZED TEA BEVERAGE 2003
  • Logvinchuk T.M.
  • Dobrovol'Skij V.F.
  • Kvasenkov O.I.
RU2249999C1
METHOD FOR MANUFACTURING AROMATIZED TEA BEVERAGE 2003
  • Logvinchuk T.M.
  • Dobrovol'Skij V.F.
  • Kvasenkov O.I.
RU2249998C1
METHOD FOR MANUFACTURING AROMATIZED TEA BEVERAGE 2003
  • Logvinchuk T.M.
  • Dobrovol'Skij V.F.
  • Kvasenkov O.I.
RU2249976C1
METHOD FOR MANUFACTURING TEA BEVERAGE 2003
  • Logvinchuk T.M.
  • Dobrovol'Skij V.F.
  • Kvasenkov O.I.
RU2249992C1
METHOD FOR MANUFACTURING AROMATIZED TEA BEVERAGE 2003
  • Logvinchuk T.M.
  • Dobrovol'Skij V.F.
  • Kvasenkov O.I.
RU2249997C1

RU 2 237 415 C2

Authors

Logvinchuk T.M.

Dobrovol'Skij V.F.

Kvasenkov O.I.

Dates

2004-10-10Published

2002-09-13Filed