http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113105986-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8cff3f6aafb069ce6826632696264764 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-063 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-055 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-22 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-055 |
| filingDate | 2021-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_051bbe80cc5b4bb2613924553dfee56c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_889a7ff81aa65dc843ca906774f3f6a2 |
| publicationDate | 2021-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113105986-A |
| titleOfInvention | Ginkgo wine and production method thereof |
| abstract | The invention relates to a gingko wine, which is prepared by cleaning gingko, peeling off shells, removing inner seed coats and impurities of gingko membranaceous, grinding gingko into powder, baking with hot air, taking out and cooling for later use; extracting the cooled ginkgo powder for four times by using a hot reflux method by using ethanol as an extraction solvent, wherein the extraction time is 3 hours by using 8 times of ethanol each time, and the extraction temperature is 60-75 ℃; mixing the four extractive solutions; carrying out centrifugal separation on the extracting solution to obtain centrifugal separation liquid; filtering the obtained centrifugal separation liquid to obtain filtrate; concentrating the obtained filtrate under reduced pressure to a raw material concentration of 1:1 semen Ginkgo to obtain concentrated solution; converting the semen Ginkgo concentrated solution into the concentrated solution according to the content of semen Ginkgo required in each ton of semen Ginkgo wine, adding into base wine to make semen Ginkgo component reach the specified content, and adding appropriate amount of color and fragrance regulating substances; aging the prepared ginkgo wine; wherein, the content of the gingko kernel in each ton of gingko wine is 25-50 kg. |
| priorityDate | 2021-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.