http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106754057-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-62 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-482 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-752 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-734 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-022 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-752 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P9-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-026 |
| filingDate | 2016-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106754057-B |
| titleOfInvention | Health-care red yeast glutinous rice wine and preparation method thereof |
| abstract | The invention provides a health care red yeast glutinous rice wine and a preparation method thereof, wherein the health care red yeast glutinous rice wine is prepared from the following raw materials in parts by weight: 100-12 parts of glutinous rice, 6-12 parts of traditional Chinese medicine composition ingredients, 20-25 parts of red yeast rice, 0.05-1 part of polylysine and 150 parts of water, wherein the traditional Chinese medicine composition ingredients comprise the following raw materials in parts by weight: 25-30 parts of pretreated lotus leaves, 30-40 parts of pretreated cassia seeds, 15-20 parts of pretreated orange peels and 10-30 parts of pretreated hawthorn. The health care red rice glutinous rice wine provided by the invention has the effects of promoting qi circulation, relieving pain, activating blood, removing fatigue, clearing heat, eliminating dampness, reducing fat, losing weight, inhibiting bacteria, resisting viruses, resisting oxidation and the like, and solves the problem of high citrinin content in the traditional glutinous rice red rice wine by adding polylysine. |
| priorityDate | 2016-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.