http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105695196-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b6b270ac8000d97e4614fcee507ff3f6 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-00 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-245 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-225 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-23 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-01 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-00 |
| filingDate | 2016-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b479c9227396a2ddbbe490b5247a441c |
| publicationDate | 2016-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105695196-A |
| titleOfInvention | Stable rose aromatized wine and preparation method thereof |
| abstract | The invention discloses a stable rose aromatized wine and a preparation method thereof. Wine and roses are used as raw materials, and microwave drying is adopted to mainly perform enzyme inactivation and color fixation while implementing puff drying on the roses, thereby maximally maintaining the natural color of the roses. The dried roses are rehydrated in a sericin-peptide-containing water solution, thereby maximally reducing the loss of the rose active substances caused by refrigeration, enhancing the extraction rate of the rose effective components, and laying a solid foundation for the subsequent variable-temperature probiotic fermentation. The high-voltage pulse electric field, microwaves, ultrasonics, biological enzymolysis and other low-temperature extraction techniques are organically combined, thereby maximally maintaining the functional substances and aroma components of the roses. The high-voltage pulse electric field, ultrasonic technique and peroxyacetic acid are combined for promoting aging, so that the quality indexes of the obtained stable rose aromatized wine are equivalent to that of the existing fermented common aromatized wine which has been aged for 8-10 years. Compared with the prior art, the method has the advantages of favorable aging effect, short period and high efficiency. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111534405-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113350388-A |
| priorityDate | 2016-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 336.