http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103564097-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_451808527367ef589316da1bf60c6b77 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-34 |
| filingDate | 2012-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_16eef739bdd06333db704a3e84b0d52f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0ca316d17ea2b24bbd77489ebfa3f27b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9cba6e995faab2f9862e13865b80c9f1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b0791546cddfa833cb7e2b383146f64b |
| publicationDate | 2015-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103564097-B |
| titleOfInvention | Preparation method of corn stigma tea |
| abstract | The invention relates to a preparation method of corn stigma tea. Sediments and impurities generated in a preparation technology of preparing the corn stigma tea can be removed, and taste and fragrance are increased. According to the preparation method of a corn stigma extract disclosed by the invention, the corn stigma extract is filtered by using kieselguhr and baked under the condition that the optimal taste and fragrance are sensed; furthermore, the corn stigma tea extract containing fried corn is subjected to enzyme treatment. Therefore, no sediment is formed in the corn stigma tea extract; moreover, the taste and fragrance are increased by more finely decomposing amylaceous substances. Thus, the corn stigma tea with high likeability is prepared. |
| priorityDate | 2012-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 63.