http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103859547-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_63f3343c2cceb350b7dbd5fc156a8b04 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-39 |
| filingDate | 2014-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_49b4d78a2173809067998410a6f93b42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5a541434b1338b94c570b40fdd47fd5a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_881b13d35f6d5868cbc3289fba365a60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f4904d3282ca463d37cd467e6a3be687 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_122650799798001f5ae42d4f9af1aa50 |
| publicationDate | 2015-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103859547-B |
| titleOfInvention | Preparation method and application for solid beverage |
| abstract | The invention discloses a preparation method and application for solid beverage. The solid beverage is prepared from the following raw materials in parts by weight: 2-6 parts of fresh gingers, 2-6 parts of jujubes, 1-2 parts of yams, 0.1-1 part of pericarpium citri reticulatae, 0.1-1 part of dried gingers, 0.5-2 parts of red sugar, 0.2-0.5 part of liquorice, 2-6 parts of fructose, 0.3-1 part of maltodextrin and 0.3-1 part of beta-cyclodextrin. The preparation method comprises the steps of fresh ginger juicing, supercritical dried ginger CO2 extraction, extraction concentration, spraying drying, granulation and the like. According to the preparation method, the volatilization loss of volatile oil under long-time heating extraction is avoided, effective components in the medicinal materials are extracted to the maximum extent, and the effects are guaranteed; the fresh ginger juice is subjected to spraying drying after being covered with the beta-cyclodextrin and the maltodextrin, so that the original fragrance of the ginger is kept to the maximum extent. The solid beverage product prepared by adopting the preparation method tastes good, is prepared from heat water, is convenient to prepare, drink and carry and is an ideal medicinal-edible dual-purpose beverage; tests show that extremely good effects of preventing the coldness, warming the body, tonifying spleen, warming stomach, preventing fever and dysmenorrhea and the like are achieved when people take the product for long time. |
| priorityDate | 2014-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 124.