http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109480143-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d6c689db43e0e04523e8c15ac9d5602d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-25 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-25 |
| filingDate | 2019-01-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_807ddd3d2da05da63d81d5a540cf4fe6 |
| publicationDate | 2019-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109480143-A |
| titleOfInvention | A kind of Rosa roxburghii Tratt cider and preparation method thereof |
| abstract | The invention discloses a kind of Rosa roxburghii Tratt ciders, belong to roxburgh rose beverage preparation technical field, the Rosa roxburghii Tratt cider includes the raw material of following parts by weight: 150-200 parts of Rosa roxburghi Juice, 100-170 parts of cider, 10-15 parts of honey, 5-9 parts of lemon juice, 1-3 parts of fructus lycii meat, 4-8 parts of laruyl alcohol sodium sulfovinate, 50-70 parts of propylene glycol, 10-20 parts of sanlose, 1000-1300 parts of pure water；Preparation includes the following steps: the preparation of Rosa roxburghi Juice, the preparation of cider, stirring allotment, caching sterilization, sterile filling.The present invention is aided with honey, lemon and fructus lycii meat using apple and Rosa roxburghii Tratt as primary raw material, preferable sugar-acid ratio has been deployed, has obtained good mouthfeel, while during the preparation process, Rosa roxburghii Tratt air-dry and obtains Rosa roxburghi Juice later, the loss of nutrition not only can be preferably avoided, and has also preferably lockked the sugar in Rosa roxburghii Tratt, avoids generating astringent taste, considerably increase the mouthfeel and quality of product, it is practical, high reliablity, and preparation process is simple. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110680174-A |
| priorityDate | 2019-01-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.