http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105779223-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94f053dfd189c4b28f1fe20bc22d3a3c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 |
| filingDate | 2016-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2758b013b363943e0fe413e789d28e68 |
| publicationDate | 2016-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105779223-A |
| titleOfInvention | Clear and transparent bee product healthcare wine and preparation method thereof |
| abstract | The invention discloses clear and transparent bee product healthcare wine. Bee larvae or drone pupae are taken as a unique raw material; during a whole preparation process, low-temperature processing technologies such as refrigeration, vacuum degassing, complex enzyme biological enzymolysis, vacuum centrifuging, bio-demulsification, ultrasonic treatment and high-voltage pulse electric field treatment are adopted, so that the utilization ratio of the bee larvae or drone pupae is effectively improved, and losses of nutrition and health substances are reduced; ultrasonic and peracetic acid are organically combined to accelerate aging of base wine, and the aged base wine is scientifically compounded with larva or drone pupa hydrolysate; furthermore, high-voltage pulse is adopted for accelerating aging, so that not only can oxidization of bioactive components of the bee larva hydrolysate based on the peracetic acid be prevented, but also the aging effect of the bee product wine is improved, and the taste, stability and clearness of the bee product wine are improved; the finally prepared clear and transparent bee product healthcare wine is free from fishy smell of bee larvae, high in stability, coordinated, mellow, soft and lasting in taste, appropriate in flavor, high in bioactive substance and nutritional value and good in healthcare effect. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108498547-A |
| priorityDate | 2016-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 240.