http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103211255-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2013-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103211255-B |
| titleOfInvention | Preparation method of Chinese yam beverage |
| abstract | The invention belongs to the technical field of food processing, and in particular relates to a preparation method of a Chinese yam beverage. The method comprises the following steps of: a, raw material treatment: pulping the Chinese yam and the auxiliary materials; b, dosing: adding various sweetening agents and stabilizing agents into the Chinese yam pulp; c, homogenization; and d, sterilization, filling and secondary sterilization. The Chinese yam beverage prepared by the method not only is fragrant for a long time, exquisite in taste and easy to digest and absorb, but also has the effects of tonifying spleen, eliminating dampness, nourishing vitality, tonifying lung, reinforcing kidney, boosting essence, and reducing blood sugar. |
| priorityDate | 2013-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.