http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105112230-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2015-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105112230-B |
| titleOfInvention | Saskatoon rice wine and its method for preparation |
| abstract | Saskatoon rice wine, including the raw material of following parts by weight are made：Glutinous rice 60~70, the ripening fruits 20~35 of saskatoon, the ripening fruits of sour cherry 10~18, koji 0.6~1, pectase 0.04~0.08, vitamin D 2 Pulvis 0.5 × 10 ‑5 ~1 × 10 ‑5 ；Its preferred part, which is compared, is：Glutinous rice 65, the ripening fruits 28 of saskatoon, the ripening fruits of sour cherry 14, koji 0.8, pectase 0.06, vitamin D 2 Pulvis 0.75 × 10 ‑5 ；Preparing the method for saskatoon rice wine is：First by glutinous rice shortening, then pulp will be made after the cleaning stoning of two kinds of fruits, and by distiller's yeast, pectase first with two kinds of pulp mixtures, obtain pulp mixed thing, with alcohol by vitamin D 2 Vitamin D is made in pulvis 2 Solution, then by pulp mixed thing, vitamin D 2 Solution is mixed with ripe glutinous rice, and nest is done in compacting, is fermented in the environment of 30~32 DEG C, and the mixed liquor fermented carries out separation of solid and liquid with alcoholic filter cloth, and the liquid isolated is stood in 2~4 DEG C of environment, takes supernatant, obtains the finished product of saskatoon rice wine. |
| priorityDate | 2015-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.