http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107712492-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-84 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 |
| filingDate | 2017-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107712492-B |
| titleOfInvention | Preparation method of turbid juice type persimmon beverage |
| abstract | The invention discloses a preparation method of turbid juice type persimmon beverage, which comprises the steps of raw material preparation, persimmon primary pulp preparation, astringent taste removing and clarification of persimmon primary pulp, beverage preparation and the like. The invention takes the frozen persimmons as raw materials, comprehensively utilizes the whole persimmon pulp almost without loss, maintains the nutritional ingredients of the persimmons, and is beneficial to large-scale industrialized implementation. |
| priorityDate | 2017-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 114.