http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112625855-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5655bce97c44ea88d60097bf90c0b1e9 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-04 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04 |
| filingDate | 2021-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ea3faa6306a0dd0bec98d50e1513f1ee |
| publicationDate | 2021-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112625855-A |
| titleOfInvention | A kind of Luo Han Guo fermented high acidity product and preparation method thereof |
| abstract | The invention discloses a Luo Han Guo fermented high-acidity product and a preparation method thereof. The preparation method of the Luo Han Guo high-acid fermentation product mainly includes the following steps: preparation of dried Luo Han Guo extract; preparation of rice enzymatic hydrolyzate; preparation of Luo Han Guo fermentation liquid ; Alcohol fermentation; Acetic acid fermentation; (6) Removal of bacteria and pasteurization. In the present invention, through yeast alcohol fermentation and acetic acid bacteria acetic fermentation of the dried fruit extract of Luo Han Guo, it has the flavor of Luo Han Guo and vinegar, the fermented product has good taste and strong aroma, and the acidity of the prepared product reaches 75-95 g/kg, which can be adjusted according to product requirements. For deployment and use, it provides a broad development space for the development and utilization of Luo Han Guo. |
| priorityDate | 2021-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.