http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105331498-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0da4e4bf02c58033322aca84daace680 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 |
| filingDate | 2015-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7ac76eabaf8839f838807ed856b6deca |
| publicationDate | 2016-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105331498-A |
| titleOfInvention | Preparation method of fructus lycii liquor |
| abstract | The invention relates to the field of brewing, in particular to a preparation method of fructus lycii liquor. The preparation method comprises steps as follows: (1), pretreatment of fructus lycii: the fructus lycii is washed clean and stir-fried at the temperature of 35-50 DEG C for 15-20 min with white liquor accounting for 2%-4% of the mass of the fructus lycii and white granulated sugar accounting for 0.5%-2% of the mass of the fructus lycii, and the stir-fried fructus lycii is left for standby application; (2), liquor warming: the white liquor is heated to 35-45 DEG C in a casserole, 50-70 g of orange peel is added, and the mixture is subjected to thermal insulation for 1-2 h and poured into a ceramic tank for standby application; (3), soaking: a sweetening agent is added to the ceramic tank in the mass ratio of the sweetening agent to the white liquor being 1:(10-15) and stirred for 5-7 min, the fructus lycii prepared in the step (1) is added in the mass ratio of the fructus lycii to the white liquor being 1:(10-15) and soaked for 10-20 d, and pseudo-ginseng accounting for 0.5%-1% of the mass of the white liquor is added and soaked for 35-45 d; (4), filtration: a wine liquid obtained in the step (3) is filtered, filter liquor is obtained and is the fructus lycii liquor, and the fructus lycii liquor is sterilized, sealed and stored in a normal-temperature environment. The taste of the fructus lycii liquor is improved through mixed soaking of the fructus lycii and the white liquor and addition of the sweetening agent, nutritional ingredients are enriched, and the fructus lycii liquor further has efficacy of invigorating the circulation of blood and keeping beauty. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108795612-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108485890-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107841428-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106318819-A |
| priorityDate | 2015-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.