http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109135999-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e4d792625f2d24a9b2fc9cc8cf69b24a |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2018-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dc7150bc648c2bf6f78df251bc1a1c7e |
| publicationDate | 2019-01-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109135999-A |
| titleOfInvention | A kind of preparation method of sweet and sour health black boiled wine |
| abstract | The invention mainly relates to the technical field of winemaking, and discloses a method for preparing a sweet and sour health-care black boiled wine, comprising: raw materials, primary cooking, secondary cooking, and koji fermentation; The preparation method has the advantages of rich fragrance, sweet and sour taste, low alcohol content, good health care function, can enhance digestive system function, improve immunity, beauty and skin care; add peas and pea seedlings to buckwheat, increase nutrition and flavor components, and improve The utilization value of pea seedlings can save a lot of brewing costs. After adding water, freeze-drying is conducive to the destruction of raw material tissues, fully releasing nutrients and health care components, improving the utilization rate of raw materials, and enriching the nutrition of wine body; then add cold water to the mixture to destroy it again. The organizational structure of the raw material is conducive to the leaching of nutrients and flavor components; then a large amount of hot water is added for secondary cooking to fully gelatinize the starch, which is beneficial to the later fermentation, removes the jerky taste of peas and pea seedlings, and makes the wine body taste full. |
| priorityDate | 2018-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 |
Total number of triples: 13.