http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108432987-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/A23L2-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-34 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-04 |
| filingDate | 2018-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108432987-B |
| titleOfInvention | Preparation method of lotus root juice beverage |
| abstract | The invention provides a preparation method of a lotus root juice beverage, and belongs to the technical field of fruit and vegetable juice beverage processing. The invention takes full lotus root as raw material, and prepares the lotus root juice beverage by the steps of cleaning, cutting, color protection, pulping, vacuum microwave heating, two-stage ultrasonic-assisted composite enzymolysis, centrifugation and filtration. The invention simplifies the complex processes of peeling and nodulation removal in the lotus root juice processing, reduces the generation of processing waste and increases the polyphenol content in the lotus root juice; carrying out vacuum microwave heating on the lotus root pulp to quickly passivate the activity of polyphenol oxidase and reduce the loss of polyphenol substances by oxidation; the ultrasonic-assisted composite enzymolysis technology promotes the dissolution of polyphenol substances and improves the antioxidant activity of the lotus root juice. Meanwhile, the pretreatment time is shortened, the polyphenol components of the lotus root juice beverage are retained to the maximum extent, the antioxidant activity of the lotus root juice beverage is obviously improved, and the product quality is improved. |
| priorityDate | 2018-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 123.