http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105918714-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-72 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 |
| filingDate | 2016-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105918714-B |
| titleOfInvention | A kind of blueberry lycium ruthenicum pulp and juice and preparation method thereof |
| abstract | A kind of blueberry lycium ruthenicum pulp and juice, it is characterised by comprising: 10%~15% blueberry juice stoste, 10%~15% fructose syrup, 0.05%~0.15% citric acid, 0.05%~0.15% malic acid, 0.02%~0.04% stevioside, 3%~5% thaw elution after blueberries and 1%~3% be soaked after lycium ruthenicum；Its production method, comprising: despecking, elution, foaming, defrosting, ultra high pressure treatment, mashing, pectin enzymatic hydrolysis, filtering, centrifugation, allotment, filling and sealing, ultrahigh-pressure sterilization, finished product.The invention has the beneficial effects that: there is blueberry, the distinctive fragrance of lycium ruthenicum, sour-sweet appropriate, delicate mouthfeel using blueberry lycium ruthenicum pulp and juice pure color prepared by the method for the present invention；Preparation method of the invention simultaneously avoids heat treatment to the adverse effect of raw material, saves the nutritional ingredient of raw material itself, the nutritive value of blueberry and lycium ruthenicum is made to find full expression. |
| priorityDate | 2016-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 185.