http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103609795-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e9599b208def042a91f2a77f1cc44d36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-34 |
| filingDate | 2013-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2b8e143c9f1bf2243dcd912748e41e49 |
| publicationDate | 2015-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103609795-B |
| titleOfInvention | Processing method for lonicera japonica |
| abstract | The invention provides a processing method for lonicera japonica. The processing method comprises four steps of picking at regular time, grading flower buds, drying and dehumidifying, and packaging and storing. The processing method has the beneficial effects that the flower buds of the lonicera japonica are picked during 6:00-11:00 every morning in an early stage of whitening to guarantee that beneficial components in fresh flowers are the most; the flower buds are graded to guarantee the uniform processing; an electric bakery can be used for drying and dehumidifying so that the lonicera japonica is prevented from being in contact with smoke and fire of a traditional method and water is dried rapidly; meanwhile, a dehumidifying machine is used for discharging water in air so that the lonicera japonica can be dried without being polluted, the activity of polyphenol oxidase is inhibited rapidly, the decomposition of chlorogenic acid of the lonicera japonica is prevented effectively, the lonicera japonica is prevented from being blackened and polluted in a baking process and the quality of the lonicera japonica is guaranteed. According to the processing method, the color and the luster of the processed lonicera japonica are bright; the lonicera japonica looks like being just picked; more nutritional ingredients are prevented from being lost and thus the quality of a lonicera japonica finished product is improved greatly. |
| priorityDate | 2013-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.