http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108220048-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_15333b0b730dc5ed97bd5be666b7154d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2016-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2420b4619a76935f4ef5e8faa681aed1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ede138b4174edfb853a000def5920a8b |
| publicationDate | 2018-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108220048-A |
| titleOfInvention | The brewage process of fermented type Lycium chinense wine |
| abstract | The present invention relates to brewing technical fields, and in particular to a kind of brewage process of fermented type Lycium chinense wine；Include the following steps：The preparation of wolfberry juice：After the fruit of Chinese wolfberry cleans up, 2h (material-water ratio=1 is impregnated with 70 DEG C of warm water:10) it, is then filtered with tissue mashing crusher machine, then further refining matrimony vine with high speed homogenization dispersion machine organizes；The preparation of jujube juice：Dry jujube → cleaning → 3 times boiling boiling 5min → juice abandons or adopts → 5 times of 70 DEG C of water, and 8h → jujube juice → slag is collected by filtration adds 5 times of 70 DEG C of water, and 8h → filtering → tetra- layer gauze squeezes juice → merging jujube juice；Allotment：Jujube juice and white sugar are added into wolfberry juice by factory formula, to improve the nutritive value of Lycium chinense wine；Using the brewage process of the fermented type Lycium chinense wine of technical solution of the present invention, the fermented type Lycium chinense wine of brew has the characteristics that alcoholic strength is low, in good taste, property is stable, product clear, bioactive ingredients storage rate are high. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110923092-A |
| priorityDate | 2016-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.