http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110540912-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e85511fc850c381abb9f99bf5ed4286b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-025 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-024 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-026 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-025 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-024 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-026 |
| filingDate | 2019-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5f0adbc4ea5b8846610f8117872bde00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43783d11fd2f098e0457e74142b71e1b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_64f4a912db8d43fdf10d0d7e3ea0aedc |
| publicationDate | 2019-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110540912-A |
| titleOfInvention | Low-alcohol fruit juice fermented beverage and preparation method thereof |
| abstract | the invention discloses a low-alcohol fruit juice fermented beverage which is prepared from the following raw materials in parts by weight: 100 parts of fresh blood orange pulp, 5-13 parts of blood orange peel, 8-18 parts of blueberry, 8-18 parts of crisp pear, 4-9 parts of dietary fiber, 6-17 parts of oligosaccharide, 2-5 parts of lemon juice, 1-3 parts of DL-malic acid, 1-2 parts of sodium carboxymethylcellulose, 0.2-0.5 part of yeast, 0.05-0.1 part of D-sodium ascorbate and a proper amount of purified water. The invention retains the original nutrition of the fruit juice in the process aspect, simultaneously applies biotechnology to endow the fruit juice with certain fermentation flavor, controls the content of ethanol at a lower level, and ensures that the mixed fruit is rich in various nutritional ingredients, thereby being very beneficial to the health of human bodies. The invention takes the blood orange as the main material and is supplemented with other fruits, so that the product has rich blood orange flavor and fruit fragrance of other fruits, has harmonious fragrance and pure taste, and has refreshing feeling of fermented beverage. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111575135-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112042841-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111374254-A |
| priorityDate | 2019-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.