http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103789135-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2014-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103789135-B |
| titleOfInvention | A kind of koji and preparation method thereof |
| abstract | The invention belongs to technical field of food biotechnology, be specifically related to a kind of koji and preparation method thereof. The present invention, by add tree peony ovary extract and the lactic acid bacteria after fertilization 2-3 week in distiller's yeast, has not only improved the nutritive value of rice wine greatly, and makes the rice wine after fermentation have a kind of tree peony taste, has met the demand of people to different mouthfeels. The present invention is by the immixture of red yeast rice, lactic acid bacteria, saccharomycete and tree peony ovary extract, and fermenting after 7-8 days is edible, has greatly improved production efficiency. The present invention, by add wood sugar mixture in koji, makes the present invention can be used for Hypertensive Population and uses. The present invention is now put into production, not only good mouthfeel, and be of high nutritive value, be deeply subject to liking of numerous crowds. |
| priorityDate | 2014-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.