http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104171995-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-34 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2014-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104171995-B |
| titleOfInvention | A kind of preparation method and application of balsam pear tea |
| abstract | The invention provides a preparation method of bitter gourd tea. The preparation method is as follows: drying the cut bitter gourd particles in a vacuum glass state, wherein the cooling in the glass state drying process requires the product temperature to drop rapidly to -26-30°C, The time is 30-35min, the vacuum degree is 50-60Pa, the heating temperature is 45-50°C, and the drying time is 18‑20h, sublimation to obtain bitter gourd tea, the dissolution of vitamin C when the obtained bitter gourd tea is soaked in water for more than 5min at a temperature above 25°C amount is greater than 112.53 in mg/100g, and the dissolution rate of potassium ions is greater than 94.26 in mg/L; the method prepares balsam pear tea by glassy drying method under specific temperature and pressure conditions, without any addition in the drying process, to a great extent While maintaining the original color, shape, smell and nutrients of fresh bitter gourd, it removes the bitter taste and more effectively promotes the dissolution of vitamin C and potassium ions. |
| priorityDate | 2014-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.