http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102669319-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0c13f0402219c2a116474be2bfca70c5 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-10 |
| filingDate | 2012-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b62ee321469db14c72b22f4b9abb172d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed4c0a0aa5b964a79313fd27da94ed45 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6aac420abb2e31cbf3ac904a502f4b24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_00abdd190e881e9b982d39ec376fb07c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f7d9c65d03932100f1f97b4dc03540b1 |
| publicationDate | 2013-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102669319-B |
| titleOfInvention | Preparation method of solid fermented tea of grifola frondosa and grifola frondosa fermented tea |
| abstract | The invention discloses a preparation method of a solid fermented tea of grifola frondosa. The preparation method of the solid fermented tea of the grifola frondosa comprises the following steps: taking medium-leaf tea leaves as a main culture medium and the mass of the medium-leaf tea leaves as a reference, and adding 3.49% of soybean meal auxiliary material; fermenting under the conditions that the initial pH is natural, the fermentation temperature is 32.44 DEG C, the fermentation time is 9 days, the inoculum size is 1% and the moisture content is 65.10% to obtain grifola frondosa tea mycoplasm; and collecting and drying the grifola frondosa tea mycoplasm to obtain the solid fermented tea of the grifola frondosa. The grifola frondosa fermented tea contains 33 amino acids, with the total content of 5190.9 mg/100g, and contains 32 volatile components, with the total sugar content of 10.5-15.5%, the polysaccharide content of 3.6-6.3%, the polyphenol content of 1.0-3.0%, the phenol/ammonia ratio of 0.8-1.5, the caffeine content of 0.5-1.2% and the protein content of 15-20mg/ g. During sensory evaluation on the finished tea, the optimal brewing conditions are as follows: mycoplasm is ground into 230-280 um particles and is brewed for 2-4 min according to a tea-water ratio of (1: 60)-(1: 85). |
| priorityDate | 2012-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 117.