http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105360838-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_712c9780c84752047351ba4eb26f6a14 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2015-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5048dc392d7cfc04d1b988b7fd183253 |
| publicationDate | 2016-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105360838-A |
| titleOfInvention | Rose beverage and preparation method thereof |
| abstract | The present invention discloses a rose beverage and a preparation method thereof. The rose beverage comprises the following raw materials in parts by weight: 40-60 parts of roses, 10-14 parts of high fructose corn syrup, 4-6 parts of liquorice, 2-4 parts of Chrysanthemum morifolium, 1.2-2.0 parts of honey, 0.03-0.09 part of concentrated lemon juice, 0.01-0.05 part of concentrated lemon juice sodium, 0.08-0.12 part of concentrated apple juice, 0.01-0.03 part of D-sodium ascorbate, 0.05-0.15 part of thickener, 0-0.01 part of table salt and a proper amount of purified water. The preparation method includes the following steps: S1, material pretreatment; S2, extraction; S3, fermentation; S4, vacuum distillation and filtration; S5, blending; S6, fine filter; S7, sterilization; and S8, aseptic filling. The prepared rose beverage has certain health-care effects in lowering blood pressure, blood sugar and blood fat, resisting oxidation, enhancing human body immunity, regulating body function balance, and beautifying countenance and maintaining beauty. The rose beverage does not contain alcohol, is low in bitter taste, rich in tea aroma, red and bright in color, clear and transparent and pure in taste, and is a health-care beverage with relatively high nutritional value. The rose beverage is scientific and reasonable in formula, and simple in production process. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106107373-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110172384-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106819743-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109511845-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109875042-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109832628-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106306254-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106261380-A |
| priorityDate | 2015-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 59.