http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104366630-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a20b801df68380e21e256c45a5a09f84 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-04 |
| filingDate | 2014-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_086b761f4dbfa7fb7fd4775066efafab http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_93c496ed975be61e34333149f2672859 |
| publicationDate | 2015-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104366630-A |
| titleOfInvention | Processing method of mint and loquat juice |
| abstract | The invention discloses a processing method of mint and loquat juice. The processing method comprises the following steps: (1) preparing raw loquat liquid: a, selecting fresh, mature and rot-free baiyu loquats as a raw material, removing fruit stems; b, washing: soaking for 10min in 5% light salt brine in the first step to remove residual pesticide from the fruits, washing by using flowing clean water in the second step, taking out and draining off after no slat exists; c, steaming and pulping, putting the dried loquats in a grass basket formed by knitting rattans, steaming for 20-30 minutes in a waterproof manner, peeling, removing pits, pulping, sterilizing at the temperature of 95 DEG C for 45 seconds and storing in a freezing manner at the temperature of -18 DEG C; (2) preparing concentrated mint juice; (3) dipping loquat juice; (4) blending and producing, adding 10-50 percent of raw mint and loquat liquid, 2-8 percent of white sugar, 1-5 percent of bee honey, 0.05-0.5 percent of citric acid, 0.007-0.15 percent of sodium citrate and the balance of natural spring water according to the concentration requirement of the fruit juice, and blending; subsequently filtering twice, sterilizing and filling. The processing method disclosed by the invention can be used for producing a health beverage which is good in taste and also has the advantages of the mint and loquat, and is simple in processing technique. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109287897-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107349282-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107412374-A |
| priorityDate | 2014-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.