http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108935682-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b386ffd11c69224b6562398cc663e92d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate | 2018-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_348b810720f6f055d9ae86e3542bcf79 |
| publicationDate | 2018-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108935682-A |
| titleOfInvention | A kind of preparation for processing of susceptible passiflora edulis drink |
| abstract | The present invention relates to a kind of preparation for processing of susceptible passiflora edulis drink, belong to fruit juice production field, wherein the parts by weight of each component are 10 ~ 40 parts of passion fruit, 50 ~ 80 parts of chlorella yakult, 5 ~ 10 parts of honey, 1 ~ 5 part of fructose syrup, 1 ~ 5 part of isomaltoketose, 0.1 ~ 1 part of composite phosphate, 0.1 ~ 1 part of composite organic acid, 20 ~ 50 parts of pure water, 0.1 ~ 0.3 part of potassium sorbate；Preparation method is that passion fruit is carried out to classification to select, clean, and is sterilized with C5H6Br2N2O2,90 ~ 95 DEG C blanching 30 seconds, passion fruit peeling is taken by pulp is uniformly mixed with chlorella yakult after blanching；It is mixed again with the mixing molasses being configured to by honey, fructose syrup, isomaltoketose, composite phosphate, composite organic acid and pure water, is examined, dispenses to obtain semi-finished product；Finished product is finally obtained using ultrahigh-pressure sterilization, eventually the susceptible passiflora edulis drink finished product of obtained " sweet and sour taste, unique flavor "；The susceptible passiflora edulis drink farthest remains the nutritional ingredient of fruit, especially amino acid, vitamin, retain the mouthfeel of fresh fruit, through scientific compatibility, nutrition general equilibrium, have eliminate fatigue, refresh oneself sober up, skin care U.S. face and other effects, and unique flavor, keeping quality is strong, convenient, and prospect for sales is fabulous. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115191524-A |
| priorityDate | 2018-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.