http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105918576-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-02 |
| filingDate | 2016-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105918576-B |
| titleOfInvention | Fermented type coffee bean and preparation method thereof |
| abstract | The present invention relates to a kind of new fermented type coffee beans and preparation method thereof.The preparation method comprises the following steps: (1) preparation of Bacillus natto liquid seeds: the Bacillus natto after activation is inoculated in soybean powder fluid nutrient medium, and culture obtains the Bacillus natto liquid seeds in logarithmic phase；(2) coffee bean pre-processes: by coffee bean hot air sterilization, natural cooling；(3) fermentation of coffee bean: the Bacillus natto liquid seeds of coffee bean inoculation step (1) preparation after sterilizing ferment；(4) parch of coffee bean: coffee bean parch to the depth after fermentation is baked and banked up with earth to get the fermented type coffee bean.Gained fermented type coffee bean content of caffeine reduces, and is conducive to human health, and containing a variety of prebiotic components such as Nattokinase, SOD enzymes, has strong stomach, antithrombotic, beauty treatment and other effects. |
| priorityDate | 2016-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 154.