http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110506877-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7007ba2db892cc54b39fa0cebaf4e3c8 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-382 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-84 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-135 |
| filingDate | 2019-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f78de785c7ac7333347145680156ae9e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e87ffd4cdb12275bdbdb78618547383 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4900def316ddaef0d270d2f2473e40d7 |
| publicationDate | 2019-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110506877-A |
| titleOfInvention | A kind of preparation method of tangerine peel flavor fermented beverage |
| abstract | The invention discloses a method for preparing a tangerine peel-flavored fermented beverage, which comprises the following steps: adding water to the tangerine peel and decocting it to separate the solid from the liquid to obtain tangerine peel juice; mixing malt with distilled water, heating and saccharifying, and then separating the solid from the liquid to obtain the malt juice; take wort for high-temperature sterilization, add skim milk powder, high-temperature sterilization again, cool down, and then inoculate Lactobacillus gasseri for constant temperature cultivation to make seed fermentation liquid; mix tangerine peel juice with distilled water and wort to form a fermentation liquid , and then inoculate the seed fermentation liquid to carry out constant temperature fermentation to obtain a tangerine peel flavor fermented beverage. The present invention uses tangerine peel as raw material, adds wort juice, and selects Lactobacillus gasseri as intestinal probiotics for fermentation, not only guarantees the color, taste and flavor of the tangerine peel fermented drink to the greatest extent, but also does not contain any alcoholic ingredients , to realize non-alcoholic fermented beverages, which helps to meet the drinking needs of more and different consumers. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112106906-A |
| priorityDate | 2019-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 81.