http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103610173-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a1fa3d537c906633d3d18385bab6b815 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2013-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8948e9808cc28b96d49a1b23f5ea6516 |
| publicationDate | 2015-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103610173-B |
| titleOfInvention | Roselle beverage and preparation method thereof |
| abstract | The invention relates to the field of beverages, and particularly relates to a roselle beverage and a preparation method thereof. The roselle beverage is prepared through the following components in percentage by weight: 0.7 to 15% of roselle, 0.6 to 17% of hawthorn, 0.1 to 1.5% of pericarpium citri reticulatae, 0.1 to 1.8% of dark plum fruit, 0.5 to 2.5% of apple juice concentrate, 0.001 to 0.2% of citric acid, 0.001 to 0.2% of sodium citrate, 0.01 to 0.6% of high fructose corn syrup, 0.01 to 0.3% of arabic gum, 6 to 17% of rock candy, and the balance of water. According to the preparation method, the essences of roselle, hawthorn, citric acid and dark plum fruit are directly extracted, so that the roselle contains outstanding nutritional ingredients and tastes great compared with the common beverage prepared from condensed juice; in addition, the extraction is carried out at 94 to 97 DEG C, so that the traditional and original color and flavor of roselle, hawthorn, citric acid and dark plum fruit can be effectively remained. |
| 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: 37.