http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103749895-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_02fe1c2bd7ab9da93a3a8db8438dbcfa |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 2013-12-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_864f81105ca3ae50f5c3f4ade5a3024a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e28b91ac6f36b644afa7bd9c1de0f1d7 |
| publicationDate | 2014-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103749895-A |
| titleOfInvention | Tea-flavored preserved honey pomelo and making method thereof |
| abstract | The invention discloses a tea-flavored preserved honey pomelo and a making method thereof. The tea-flavored preserved honey pomelo comprises debittered honey pomelo peel, xylitol, maltitol, oolong tea, citric acid monohydrate, licorice root, vitamin C and potassium sorbate, has a total sugar content of 3% or less, and has a water content of 20-30%. The making method of the tea-flavored preserved honey pomelo comprises the steps of peeling shaping, debittering, sugar curing and drying. The tea-flavored preserved honey pomelo has the characteristics of reservation of the original natural fragrance of the honey pomelo peel, tea flavor addition, controlled low naringin content and sweet but not oily mouthfeel; and finished preserved honey pomelo products have a low total sugar content and low total heat, and can be eaten by weight reducing populations and diabetic patients. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108419881-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108419881-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108013194-A |
| priorityDate | 2013-12-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 79.