http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103436425-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cbc9f72be98931da2cb7c5819935db34 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04 |
| filingDate | 2013-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed738ab917e83fe8ca42a4b6c78361b3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2cefda13ecb7f2490523a0f01a71e4fe http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_79b84441587ec723dd719c910a40f5fe |
| publicationDate | 2015-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103436425-B |
| titleOfInvention | Garlic vinegar oral liquid and preparation method thereof |
| abstract | The invention provides garlic vinegar oral liquid and a preparation method of the oral liquid. The ingredients of the oral liquid comprise: 0.18-0.22 part of garlic leaching liquor, 0.12-0.8 part of edible vinegar, 2-5 parts of garlic slices, and 3-5 g/100ml of xylooligosaccharide. The preparation method comprises the following steps: adding the garlic leaching liquor in the edible vinegar, fermenting at 25-30 DEG C for 3-7 d, adding the garlic slices to perform ageing to obtain garlic vinegar; filtering the garlic vinegar, using the xylooligosaccharide to blend the filtered garlic vinegar at the dose of 3-5 g/100ml, and pouring the liquid into a jar to obtain the oral liquid, wherein the garlic leaching liquor is obtained by placing garlic into tea water for 4-5 h, taking out the garlic, smashing the garlic with water according to ratio of 1:1 to be smashed into pastry garlic juice, and at last leaching the garlic liquid; dipping 20 parts of sorghum and 15 parts of corn in a water pool, adding 1-2 parts of yeast culture solution, performing diastatic fermentation for 7 d, mixing with 60 parts of bran and 5 parts of salt, adding 1-2 parts of acetic bacteria culture liquid to ferment for 20 d, filtering out the semi-finished vinegar, fumigating the semi-finished vinegar for 10 d, adding 2-5 parts of garlic slice to age, and at last obtaining the edible vinegar. |
| priorityDate | 2013-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.