http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-101768556-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_04cacc1044beae71c2548f13418ea186 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C7-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-18 |
| filingDate | 2009-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b11de74f4d6cbf4d3e1ffc6c1018e51 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a91aff1091482944a2ede6a27518c87f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cfad1c5887b6df8f4a854b3da5b428e3 |
| publicationDate | 2014-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-101768556-B |
| titleOfInvention | Method for producing yeast nutritive salt |
| abstract | The invention relates to a method for producing yeast nutritive salt. The yeast nutritive salt mainly comprises a base material formed by waste yeast produced in the beer fermentation process and other ingredients as follows: 0-90% of base material, 10-30% of various amino acids, 0-80% of plant protein, 0-40% of glucose, 0-20% of ammonium phosphate, 0-5% of ammonium oxidation, 0-8% of potassium sulphate, 0-8% of calcium sulphate, 0-1% of magnesium sulphate, 1-10% of zinc sulphate, 0-1% of manganese sulphate, 0-900ppm of Vitamin B, 0-15ppm of folic acid (Vitamin Bc), 0-11ppm of biotin and 0-35ppm of inositol. All the ingredients above are mixed and crushed and are in rationed package to obtain finished yeast nutritive salt. The proportion of the ingredients of the nutritive salt can be adjusted based on actual demand. In addition, mere 2-50ppm of the yeast nutritive salt can be added to wort, water or wort can be used to adjust the yeast nutritive salt into paste and the pasted yeast nutritive salt is added into the wort 10-20 min before the boiling of the wort ends. |
| priorityDate | 2009-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 191.