http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103555554-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d6930ad44ce72d1ef9c164434785f035 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-69 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-845 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-685 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04 |
| filingDate | 2013-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-11-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_41f321b72aa2d8f5ebeb19c03840fa37 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6399b14019ec6f7d7b54e68605fe4a1d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_01a1650f986f7c92e4df6a6001d88e00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_613c9d3353231c7bdbb16e9ecb95d130 |
| publicationDate | 2014-11-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103555554-B |
| titleOfInvention | Black rice vinegar and preparation method thereof |
| abstract | The invention discloses a black rice vinegar and a preparation method thereof. The black rice vinegar is prepared from black rice as the main material and by adding a starter obtained through starter propagation of mixed bacteria for liquid state fermentation in a saccharification process. The black rice vinegar is rich in vinegar aroma, and soft and complex in taste, pure and mild in flavor and good in stability; the yield of the black rice vinegar is greater than or equal to 10.2kg/kg, the total acid (metered by acetic acid) of the black rice vinegar is greater than or equal to 5.2g/100ml, and the total amount of amido acids of the black rice vinegar is greater than or equal to 1.2g/100ml. The preparation method of the black rice vinegar is simple and low in cost, and the process of the preparation method is easy to control; the starter obtained through starter propagation of mixed bacteria is added to the saccharification process so that saccharification is more sufficient, the utilization rate of raw materials is high and the clarity is high. The preparation method provided by the invention is applicable to preparing the black rice vinegar; the prepared vinegar product can be used for pickling vegetables and also for cold mixing and hot cooking of dishes. |
| priorityDate | 2013-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.