http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105754835-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-04 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-79 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04 |
| filingDate | 2016-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105754835-B |
| titleOfInvention | A kind of production method of honey raisin tree fruit vinegar |
| abstract | The invention belongs to fruit vinegar brewing technical fields, provide a kind of production method of honey raisin tree fruit vinegar, include the following steps：Raw pulp, raw material sterilizing, Paecilomyces cicadae fermentation, alcoholic fermentation, acetic fermentation, the filtering of leaching vinegar, canned sterilization.Compared with existing vinegar brewing, the production method for the honey raisin tree fruit vinegar that the present invention uses so that the distillation yield in the more traditional vinegar brewing of distillation yield of alcoholic fermentation improves 10-15%, and the vinegar productivity of honey raisin tree fruit vinegar improves 10-15%；Paecilomyces cicadae fermentation simultaneously is metabolized the antibacterial small peptide of some antimicrobial components of production during the fermentation, realizes zero addition of honey raisin tree aceto chemical preservative, and mouthfeel is more preferable, taste is more delicious. |
| priorityDate | 2016-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 17.