http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102204590-B

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152
filingDate 2010-03-30-04:00^^<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_838b0d9e59975f17d4d3fc8fbaced951
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f9b090e57b304903080cd4db9d1eefab
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publicationDate 2014-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-102204590-B
titleOfInvention Dairy product with reducing pathogenic fire
abstract The invention relates to a unique taste dairy product with reducing pathogenic fire and nutrition function, and a preparation method thereof. With the invention, pear juice, sugar-cane juice and water chestnut juice are added to milk to prepare the unique taste dairy product with good reducing pathogenic fire and rich nutrition. During preparing the dairy product, mung bean can be directly used, such that utilization rate of the mung bean is improved, manufacture cost is reduced, and loss of nutritional ingredients of the mung bean is avoided so as to further improve effects of reducing pathogenic fire and the nutrition function of the dairy product provided by the present invention. In addition, the dairy product provided by the present invention has rich milk flavor, fresh fruit aroma, moderate sour and sweet taste, and unique taste.
priorityDate 2010-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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