http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109355150-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_143e9fbc880a687cf4b0888a5f4688e0 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-026 |
| filingDate | 2018-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8bdb26ed1b70e4c9e8b1dcaec339388a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b74709deb7e50dbf78ee3e852d105216 |
| publicationDate | 2019-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109355150-A |
| titleOfInvention | A kind of preparation method of red bean rice wine milk beverage |
| abstract | The invention discloses a kind of preparation method of red bean rice wine milk beverage, this method includes carrying out enzymatic hydrolysis pretreatment to red bean；Rice wine is prepared with glutinous rice；By skimmed milk, red bean feed liquid, rice wine mixed fermentation；Corrigent is added and stabilizer is deployed；It is high-pressure homogeneous；Degassing；High temperature sterilization；Filling, capping；Packaging storage.Red bean rice wine milk beverage of the present invention has both the quadruple advantage of cow's milk nutrition, red bean functional component, glutinous rice functional component and probiotics health care, delicate mouthfeel, excellent flavor；Simple production process is suitble to industrialized production, meets the needs of consumer is to functional health beverage. |
| priorityDate | 2018-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 83.