http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104222725-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b3fe050e1acafa12f3438bfa7676e77e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-12 |
| filingDate | 2014-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2ed485d9b79611827d8308c4dfe144ba |
| publicationDate | 2014-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104222725-A |
| titleOfInvention | Making process of blueberry sauce |
| abstract | The invention discloses a making process of blueberry sauce. The making process comprises the following steps of: selecting blueberries without green fruits or impurities or stems or leaves, cleaning the impurities and dust adhered on the surfaces of the blueberries by fresh water, beating the blueberries which are ground and not ground into a concentrating tank after the blueberries which are cleaned and free of the impurities are ground by a grinder, and proportionally adding pectin and white sugar to carry out vacuum concentration until the sugar degree is not smaller than 70%; then under the vacuum state, carrying out steam sterilization at the temperature of 80-90 DEG C, and concentration for 30 minutes, and keeping the anthocyanin content in the blueberries not destroyed; carrying out bottling, packaging and putting in storage to obtain a finished product. The making process of the blueberry sauce disclosed by the invention is carried out at low-temperature, vacuum and short-time states, and in the production, the anthocyanin in fruits is not lost, and furthermore, characteristics of the original flavors and colors of the fruits are kept. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107397172-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107095223-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105595275-A |
| priorityDate | 2014-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.