FIELD: food products.
SUBSTANCE: method involves black tea contacting with ascorbic acid, its salts and their mixtures, acidifier and water during at least 5 minutes with further drying of tea product that is infused in water at 5 to 100°C.
EFFECT: quick infusing of tea product with improved red colour.
18 cl, 4 tbl, 8 ex
| Title | Year | Author | Number |
|---|---|---|---|
| RED TEA PRODUCTION METHOD | 2019 |
|
RU2720772C1 |
| TEA PRODUCTION | 2004 |
|
RU2332850C2 |
| METHOD FOR PRODUCING BLACK TEA | 2001 |
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RU2259753C2 |
| TEA PRODUCT | 2000 |
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| METHOD FOR PREPARING OF PROCESSED LEAFY TEA PRODUCTS | 2003 |
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| TEA EXTRACT PRODUCTION METHOD AND TEA EXTRACT | 2007 |
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| PRODUCT OF GREEN TEA LEAVES AND ITS PRODUCTION METHOD | 2007 |
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| BLACK TEA PRODUCTION | 2008 |
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RU2470519C2 |
| MODIFIED GLOBIN PROTEIN PRODUCT AND METHOD OF ITS PREPARATION | 1997 |
|
RU2188560C2 |
| 0 |
|
SU268157A1 |
