http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104726305-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_69695bcb365a1565a5794853390515bd |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-815 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P39-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-815 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P37-02 |
| filingDate | 2013-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1c40f2422940dad4b7004bc7d1467704 |
| publicationDate | 2015-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104726305-A |
| titleOfInvention | Production process of mushroom-hericium erinaceus-wolfberry health-care wine |
| abstract | The invention discloses a production process of mushroom-hericium erinaceus-wolfberry health-care wine. The production process comprises the following steps that dry mushrooms, hericium erinaceus and wolfberry are used as raw materials and are put into an extraction vessel filled with distilled water to be soaked for 3-5 hours to leach polysaccharides out, wherein the proportion of the raw materials to the distilled water is 1:18-1:20 and the water temperature is 75-85 DEG C; the obtained extraction liquid is concentrated under an airtight environment to obtain concentrated solution; 60-degree mild-flavor liquor is used as base wine, the distilled water with high purity is added into mother wine to adjust the alcoholic strength to 30-35 DEG C; honey of which the addition amount is 50 g/L is added to regulate the flavor of the wine; cocoanut active charcoal is added into the wine liquid and then stands still for 24 hours and the mixture is filtered and clarified to obtain health-care wine with high clarity. The active polysaccharides are used as functional components of the health-care wine, so that the wine has good functions of resisting fatigue and regulating immunity; by adopting the mild-flavor liquor is used as the base wine, the mild flavor of the base wine is reserved, and the original taste of the raw materials in the health-care wine is prominent. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107723184-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106434223-A |
| priorityDate | 2013-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
Total number of triples: 20.