http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107279383-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bfbcf9561a303d912a3edf10562e5d07 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-34 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-34 |
| filingDate | 2017-07-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f91a5e22c25d7a5fd97fba35e11d4620 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5cce27f48f3dc0b66f325533ebba0053 |
| publicationDate | 2017-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107279383-A |
| titleOfInvention | A kind of preparation method of kudzu root tea |
| abstract | The invention mainly relates to technical field of beverage processing, a kind of preparation method of kudzu root tea is disclosed, including：Raw material preparation, enzymolysis, frying, fermentation, extraction, packaging；Method is simple, nutritious, sour and sweet palatability, without any additive, and safety and Health enriches the drink tea kind of in the market, improves root of kudzu vine added value, makes the nutritional ingredient extraction rate reached of the root of kudzu vine to 87.8%, reduces production cost, income is improved 10.3%；Root of kudzu vine leaf and flower of Radix Puerariae are added in the root of kudzu vine, root of kudzu vine raw material is made full use of, turns waste into wealth, nutrition and the color and luster of the root of kudzu vine is enriched, nutrition is balanced, promotes to digest and assimilate；Production With Residue of Enzymatic Hydrolysis progress alternating temperature is fried to the institutional framework of destruction raw material tarts up, it is to avoid generation is charred taste after root of kudzu vine enzymolysis；Access lactic acid bacteria after frying to be fermented, increase fermenting aroma and prebiotic component strengthen the healthcare function of kudzu root tea；It is seasoned after concentration, sour and sweet palatability, drinks conveniently, be adapted to allegro pace of life. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107712151-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107712150-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107624928-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107624912-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107594026-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107593984-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107594027-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107811078-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107821686-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112493342-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107549381-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107751452-A |
| priorityDate | 2017-07-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 91.