http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110835593-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f2691009fd2460b6e806373f0c5a5810 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-024 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-022 |
| filingDate | 2018-08-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ca9668c2ddea312c83e07671eb6270dd |
| publicationDate | 2020-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110835593-A |
| titleOfInvention | a bayberry wine |
| abstract | The invention relates to a bayberry wine, and the preparation method is as follows: (1) selecting mature bayberry, washing it, then beating it, adding white sugar, and stirring it evenly; (2) adding bayberry pulp to pectinase and cellulase to carry out Enzyme treatment, the amount of pectinase added is 0.01%-0.03% of the total weight of the bayberry pulp; the added amount of cellulase is 0.005%-0.01% of the total weight of the bayberry pulp, enzymatically hydrolyzed 8-12% at 40-60°C (3) Centrifuge the enzymatically hydrolyzed bayberry pulp, take the supernatant bayberry juice, and carry out sterilization treatment; (4) Mix the sterilized bayberry juice and glutinous rice mash in a mass ratio of 2:3, stir evenly, Place it in a fermentation tank, add 0.1% of the total mass of yeast strains for fermentation, and control the fermentation time to be 15-20 days; (5) After the fermentation is completed, the original wine is released from the valve at the bottom of the fermentation tank, filtered by a centrifuge to remove slag, and the wine is sterilized. bacteria, low temperature filling. |
| priorityDate | 2018-08-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 94.