http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107410616-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-34 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-34 |
| filingDate | 2017-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107410616-B |
| titleOfInvention | Preparation process of honey flower tea |
| abstract | The invention relates to the technical field of scented tea, in particular to a honey scented tea making process which comprises the following raw materials, by mass, 12-16 parts of edible glycerin, 5-9 parts of citric acid, 3-7 parts of β -cyclodextrin, 40-50 parts of honey and 8-20 parts of maltodextrin, and further comprises the following steps of liquid preparation, rose flower bone treatment, honey blending, synthesis treatment, drying, sealing and packaging. |
| priorityDate | 2017-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.