http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102919920-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ffc61b4d1640b8778eeee7d0594de0ae |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 |
| filingDate | 2012-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cf20c13b17460787b9039e5af80ee1f8 |
| publicationDate | 2013-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102919920-B |
| titleOfInvention | Method for preparing fruit juice capable of being heated to be drunk |
| abstract | The invention discloses a method for preparing fruit juice capable of being heated to be drunk. The method includes the following steps of (1) preparing an alkaline plant extract; (2) preparing fruit juice added with the alkaline plant extract; (3) heating and blending the fruit juice to obtain a fruit juice mixed liquor; (4) balancing the fruit juice mixed liquor for 5 to 15 minutes at the temperature of 73 DEG C to 75 DEG C; and (5) subjecting the balanced fruit juice to low temperature sterilization for 7 to 12 minutes at the temperature of 75 DEG C to 80 DEG C, rapidly cooling to 60 DEG C to 65 DEG C to perform filling and sealing, subjecting a bottle cover and a bottle body to sterilization at the temperature of 80 DEG C to 86 DEG C, and cooling to obtain the fruit juice capable of being heated to be drunk. According to the method for preparing the fruit juice capable of being heated to be drunk, the lower temperature sterilization is utilized, nutrient elements and microelements in the fruit juice are basically reserved, an alkaline medicinal material extracting solution for both food and drug is added in the fruit juice, so that nutrition ingredients in the fruit juice are increased, and the technical problem that the fruit juice is little sweet and sour and even goes bad caused by disproportionality of sugar acid is when the fruit juice is heated to be drunk in winter is solved. |
| priorityDate | 2012-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 104.