http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109418464-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4e7a7fc7a692ebbb9a868240960a27b4 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-163 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 |
| filingDate | 2017-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bf53f24477a8c181683baa28d992f4f3 |
| publicationDate | 2019-03-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109418464-A |
| titleOfInvention | A kind of preparation method of konjac tea |
| abstract | The invention relates to a beverage, in particular to a preparation method of konjac fragrant tea with konjac flour as the main raw material. The present invention uses konjac flour and glutinous rice fragrant tea as main raw materials and water as a medium, and is prepared through the following steps: 1: extracting tea; 2: making pure tea soup; 3: making konjac paste; 4: preparing: 5: homogenizing: 6: UHT treatment; 7: Aseptic canning. The konjac-flavored tea of the invention has pure rice fragrance, rich nutrition, strong fragrance and mellow tea taste, and has certain effects of weight loss, blood lipid lowering and the like. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112293735-A |
| priorityDate | 2017-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.