http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104983002-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7c635bc30781a106df9c4d6ac5947960 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2015-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1dd196e89456c0b2b7aca2cbd156a587 |
| publicationDate | 2015-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104983002-A |
| titleOfInvention | Vitamin beverage and preparing technology thereof |
| abstract | The invention discloses a vitamin beverage. The vitamin beverage comprises raw materials of concentrated apple juice, taurine, a sweetening agent, an acid agent, an acidity regulator, preservative, pigments, color fixative, fragrance, vitamins and purified water. The raw materials comprise, by weight, 0.8-1.5% of concentrated apple juice, 0.04-0.06% of taurine, 3.5-10% of sweetening agent, 0.29-0.35% of acid agent, 0.2-0.25% of acidity regulator, 0.015-0.025% of preservative, 0-0.001% of pigment, 0.02-0.03% of color fixative, 0-0.04% of fragrance, 0.04-0.06% of taurine, 0.0003-0.0018% of niacin, 0.0004-0.00016% of vitamin B6, 6*10<-8>-8-18*10<-8>% of vitamin B12, 0.025-0.05% of vitamin C and purified water for production, and the sum of the weight percentages of the raw materials is 100%. The preparing method is simple and convenient to implement, superhigh temperature instant sterilization is adopted, microorganisms can be effectively killed, the original various nutrient ingredients in the juice can be reserved to the maximum, meanwhile it is also ensured that the vitamins are not damaged through the high temperature by a long time, and the beverage with rich various vitamins needed by the human body can be quickly prepared. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107348289-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105942533-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106306922-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105942533-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111345374-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106213107-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112450341-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105942534-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110771760-A |
| priorityDate | 2015-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.