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METHOD OF IMPROVING PHYSICAL PROPERTIES OF PWDERED GREEN TEA AND POWDERED GREEN TEA PREPARATIONS WITH IMPROVED PHYSICAL PROPERTIES
METHOD OF IMPROVING PHYSICAL PROPERTIES OF PWDERED GREEN TEA AND POWDERED GREEN TEA PREPARATIONS WITH IMPROVED PHYSICAL PROPERTIES
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机译:改善粉末状绿茶的物理性质的方法以及具有改善的物理性质的粉末状绿茶制剂
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摘要
It is intended to provide a method of improving the physical properties of powdered green tea, powdered green tea preparations having improved physical properties and foods and drinks containing the same. Namely, a method of improving the dispersibility, solubility and green color-retention properties of powdered green tea characterized by blending powdered green tea with from 40 to 900% by weight of an α, α -trehalose powder and from 5 to 20% by weight of a food material containing minerals preferably originating in milk serum; powdered green tea preparations having improved dispersibility, solubility and green color-retention properties; and foods and drinks containing the same.
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