http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109673782-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_de45fba8be8833034e5c748f8e6232ad |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-166 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 |
| filingDate | 2019-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6993bb17f777871dc65fd63748af2586 |
| publicationDate | 2019-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109673782-A |
| titleOfInvention | Ferment tea beverage and preparation method thereof |
| abstract | The invention proposes a kind of ferment tea beverage and preparation method thereof, including following raw material: 0.8~2.4 part of compound bacteria of 60~80 parts of tartary buckwheat, 20~26 parts of tealeaves, 7~12 parts of cassia seed, 10~12 parts of Semen sesami nigrum, 3~5 parts of blender and acetobacter and bacillus subtilis.Preparation method: 1) feedstock processing；2) raw slurry is handled: adjusting raw slurry pH to 6.5~7.5, then temperature sequentially adds carbohydrase and digested with neutral proteinase to 45~55 DEG C, enzymolysis time is 1~3h, heating inactivation；3) compound bacteria is fermented；4) filtering and concentrating.The ferment can sufficiently discharge and utilize the nutritional ingredient of tartary buckwheat and tealeaves, have and comb gastrointestinal tract effect well. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110537596-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113317374-A |
| priorityDate | 2019-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.