http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105936855-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_099d8ab05d3a7fdda4dfefb7dc049f5a |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-815 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-8945 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-896 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-734 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-9064 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-9064 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P39-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2016-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a37b60c353a964b57b3eb95e39996bf2 |
| publicationDate | 2016-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105936855-A |
| titleOfInvention | Stomach invigorating Chinese yam yellow rice wine and preparation method |
| abstract | The invention discloses a stomach invigorating Chinese yam yellow rice wine, which is prepared from the following raw materials in parts by weight: 150 to 160 parts of Chinese yam, 350 to 360 parts of glutinous rice, 4 to 5 parts of whole milk powder, 10 to 11 parts of daylily, 2 to 3 parts of villous amomum fruit, 1 to 2 parts of haw seed, 4 to 5 parts of pseudostellaria root, a proper amount of acetic acid, 20 to 21 parts of wheat koji, 0.3 to 0.4 part of alpha-amylase, 0.2 to 0.3 part of cellulase, 0.25 to 0.3 part of acidic protein, 5 to 6 parts of yeast, 45 to 50 parts of wolfberry, and 2 to 3 parts of beta-cyclodextrin. The Chinese yam yellow rice wine is clear, transparent, and lustrous; the taste is mellow and fresh, Chinese yam is taken as the main raw material, thus the anti-oxidation performance of the Chinese yam yellow rice wine is stronger than that of common yellow wine on the market; and moreover, the provided yellow rice wine has the function of invigorating the stomach. |
| priorityDate | 2016-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 86.