http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105670872-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2016-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105670872-B |
| titleOfInvention | Light violet potato original makes health liquor and its production technology |
| abstract | Light violet potato original makes health liquor and its production technology, belongs to light violet potato original fruit fermented type health liquor and production technology.It by be beaten, squeeze the juice with color protection, antibacterial, liquefaction, adjust index, prepare that distiller's yeast liquid, to prepare distiller's yeast liquid, main fermentation, rear fermentation, ageing, lower glue and post-processing obtained.The fresh purple sweet potato health-care wine produced using the method for the present invention, the light violet potato anthocyanidin content 53.8mg/100g of raw material, light violet potato original juice fermentation wine reach 77.4% by anthocyanidin content 41.66mg/100g after ageing in 5 months, anthocyanidin retention rate；Methanol content 313mg/L.Preferably remain the health nutrients composition such as purple sweet potato color and luster and anthocyanidin. |
| priorityDate | 2016-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.