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US 2006/0134290 A1Published application
Process for preventing development of off flavor in ctc teas using anitoxidants
AssigneeCouncil of Scientific and Industrial Research
InventorsNagalakshmi Sreekantayya, Jagan Rao Lingamallu, Chandrasekhar Nanjundaswamy, N. Muraleedharan
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Abstract
A present invention relates to a process for preventing development of pacha taint in CTC teas using antioxidants said process comprising diluting the antioxidant emulsion; spraying the emulsion homogenously on the fermented tea material; drying, grading, packing and storing the dried material.
Claims14
A process for the prevention of development of pacha taint in CTC teas, said process comprising the steps of:
- a. diluting emulsion of an antioxidant in a suitable medium,
- b. spraying the emulsion homogeneously on the fermented tea material in the black tea manufacturing process,
- c. drying the above material and packing suitably, and
- d. storing of the packed material.
1 more element
Dependencies are inferred from the claim text.