http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105104986-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate | 2015-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105104986-B |
| titleOfInvention | A kind of preparation method of bitter buckwheat red yeast rice |
| abstract | It is cleaned after being soaked in water the invention discloses a kind of preparation method of bitter buckwheat red yeast rice, including bitter buckwheat, drains, cooks, then cooled down in gnotobasis, obtain ripe bitter buckwheat；By red yeast rice bacterium powder, acetic acid and saccharomycete addition sterile water blend it is uniformly mixed, obtain inoculation thalline, be inoculated with thalline in contain sterile water 5g ~ 15g, red yeast rice bacterium powder 15g ~ 25g, acetic acid 0.2g ~ 0.5g and saccharomycete 0.01g ~ 0.03g；Inoculation thalline is mixed evenly with ripe bitter buckwheat, inoculum concentration is the 1% ~ 15% of ripe bitter buckwheat weight, and the fermented and cultured in 30 DEG C ~ 40 DEG C；It is dried after fermented and cultured, obtains bitter buckwheat red yeast rice.The present invention allows monascus ruber and saccharomycete co-fermentation, using bitter buckwheat as substrate, pass through adjusting condition of culture so that the oxidation resistance of bitter buckwheat monascus product improves. |
| priorityDate | 2015-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.