http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102816667-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a355bb82c581f2a4ecded4ee6f30e807 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2012-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e5ecdbbe486ae9ba7a2d244a1a3305d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bd54cadbff1cd158e76e6a4b7c466d73 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5ade0eb78ba13cf15ed3c276855d2be6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e137d4c418d4ec00c6774e0a59e62b8d |
| publicationDate | 2014-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102816667-B |
| titleOfInvention | Ganoderma lucidum polysaccharide nutrition sweet wine and production process |
| abstract | The invention relates to a ganoderma lucidum polysaccharide nutrition sweet wine, which comprises a glutinous rice sweet wine and a ganoderma lucidum polysaccharide extract. The preparation process comprises the following steps of washing glutinous rice, removing impurities and cooking to obtain a glutinous rice meal; adding 600 to 800ml of sterile water per kg of glutinous rice, and adding koji of which the content is 0.2 to 0.4% of the dry weight of the glutinous rice; and meanwhile, adding the ganoderma lucidum polysaccharide extract accounting for 0.5 to 2% of the total mass of the glutinous rice, the sterile water and the koji, and evenly mixing and fermenting for 36 to 48 hours at a temperature of 29 to 30 DEG C to obtain the ganoderma lucidum polysaccharide nutrition sweet wine. The process provided by the invention is simple and convenient to operate, and the prepared product has a high nutritional value, is convenient to eat, and tastes well. The ganoderma lucidum flavor and the rice wine flavor are well combined by a microbial complex chemical reaction process in the fermentation process, and the bitterness of the ganoderma lucidum is greatly reduced by synthetic action of sugar generated in the early stage of fermentation and an organic acid generated in the fermentation process; and meanwhile, the organic acid and alcohol give the sweet wine a rich and unique aroma. The production process is suitable for large-scale production. |
| priorityDate | 2012-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.