http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107118920-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H6-02 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H6-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2017-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107118920-B |
| titleOfInvention | High flavonoids applejack of the strong type of sweet tea and preparation method thereof |
| abstract | The invention discloses high flavonoids applejacks of the strong type of a kind of sweet tea and preparation method thereof.The high sugar wine base of 1 parts by volume and 6 parts by volume minuent wine bases are mixed to get low high sugar wine base.Height wine base, low wine base and high sugar wine base are using the ripening fruits of high flavonoids apple as raw material.Height wine base preparation method：Fermentation no longer increases to alcoholic strength, distills and collect 85 95 DEG C of distillates, until alcoholic strength is more than 80%；Low wine base preparation method：Fermentation no longer increases to alcoholic strength, collects liquid phase；High sugar wine base preparation method：Fermentation to alcoholic strength is 1%, sterilizing, collects liquid phase.The high flavonoids apple method for preparing medicated wine of the strong type of sweet tea：1 parts by volume height wine base is mixed with the low high sugar wine base of 0.5 parts by volume, and then high and low temperature alternative cures.The high flavonoids applejack of the strong type of sweet tea provided by the invention not only containing the distinctive functional health ingredient of the apples such as flavonoids, phenolic acid and mineral element, but also with stronger irritation and white wine mouthfeel, has huge market prospect. |
| priorityDate | 2017-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 114.