http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111802540-B
Outgoing Links
| Predicate | Object |
|---|---|
| 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/A23L2-52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2020-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111802540-B |
| titleOfInvention | A stabilizer-free sour plum drink and preparation method thereof |
| abstract | The present invention provides a stabilizer-free sour plum soup drink and a preparation method thereof. The sour plum soup drink contains ebony juice and other fruit juices, and the mass ratio of ebony juice and other fruit juices is 1:0.5-2.5; wherein, the ebony juice contains The pectin content is 2.50-4.00%, and the acidity value is 0.5-1.2°T; the pectin content in the other juices is 0.50-1.50%, and the acidity value is 0.5-1.2°T. This application regulates the pectin content contained in ebony juice and other fruit juices. The pectin in ebony juice and other fruit juices has a certain viscosity, which improves the adsorption of pulp precipitation; Pectin content and acidity value, without adding various additives such as stabilizers, make the sour plum soup drink have higher stability; the preparation method of this application is simple, easy to operate, no equipment investment, low cost, and can be produced on a large scale . |
| priorityDate | 2020-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 16.