http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108949438-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_728e2bd0dbca2c82ac72eea4df9622c5 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2018-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1028c0296bfd353793cc4a5ee3eed84d |
| publicationDate | 2018-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108949438-A |
| titleOfInvention | A kind of brewing method of blueberry rice wine |
| abstract | The present invention discloses a kind of brewing method of blueberry rice wine, includes the following steps: to take blueberry fresh fruit, filter after mashing, is equally divided into two parts, and first part is sterilized to obtain blueberry juice, refrigeration；Second part be fitted into it is spare in aseptic bottle；Blueberry fresh fruit is taken, sulfurous acid is added, culture is added second part of blueberry juice and amplifies culture 3d, filters to obtain blue mould fermentation liquid；Sticky rice stewing is taken to cure；Glutinous rice flour will be crushed to obtain after glutinous rice drying after curing；Water and koji saccharification are added in glutinous rice flour, obtains saccharified liquid；Red yeast rice and blueberry fermentation liquid are added in saccharified liquid, blue mould fruit juice is added, after first carrying out main fermentation after mixing, into post-fermentation；Refrigeration takes wine, filters, and centrifugation is packed to obtain the final product.The present invention is with the multi-strain fermentation of koji, red yeast rice and blue mould fermentation liquid, blueberry rice wine can not only retain the nutritional ingredient of blueberry, but also the benefit materials of many microorganism conversions can be obtained by the metabolism of multi-cultur es, further improve the flavor of blueberry rice wine. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109439482-A |
| priorityDate | 2018-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.