http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102669761-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5cedae1e4103c4e3719a5e9c94c2b510 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_62c411f8efe3526c9b62f898a333be68 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2011-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-06-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1a6dfa6cc2bcb11140ed36152a59c6ed http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_019bf702957c3542e84dbe693a21e261 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e6b8456d5e00cbb114bd8ef115fbe907 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fc2831bd935d929b7ccfe9937f25615a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d8a6ed1127fcbebc1e089e6ae55e5a11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_24adc1660483859b4fe74f599fc7b10e |
| publicationDate | 2014-06-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102669761-B |
| titleOfInvention | Balsam pear beverage and preparation method thereof |
| abstract | The invention relates to a balsam pear beverage and a preparation method thereof. The balsam pear beverage is fermented by balsam pear juice, syrup or substituted sugar, purified water and lactobacillus. The balsam pear beverage prepared through the method has the advantages of being sweet, sour and pure in taste without bitter, good in aftertaste and nutrition, high in functionality, and capable of reducing blood sugar and cholesterol, regulating blood liquid, improving intestinal microecological balance of human bodies, and increasing immunity of the human bodies. Additionally, by aid of the fermentation of the lactobacillus, amino acid content in the balsam pear beverage can be improved by more than 10%, flavor substance content can be improved by more than 30%, therefore the flavor and taste of the products can be effectively improved, nutritional components such as vitamins in the balsam pears are fully maintained, and the service life is prolonged. |
| priorityDate | 2011-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 73.