http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113693183-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7275aea0f901290ac8660d0604368d3a |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-382 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-84 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-40 |
| filingDate | 2021-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9108a8f349b5cf29bb4f65fbd1fecc88 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_832a232181aad34bc205ddd8bddd6ee2 |
| publicationDate | 2021-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113693183-A |
| titleOfInvention | A kind of preparation technology of non-alcoholic pitaya enzyme bubble drink |
| abstract | The invention relates to the technical field of dragon fruit processing, in particular to a preparation process of an alcohol-free dragon fruit enzyme bubble drink. Step 1: using fresh red pitaya as raw material, through selection, cleaning, peeling, beating, seed separation, first-stage fermentation, second-stage fermentation, aging, distillation extraction, activated carbon treatment, and precision filtration, enzyme extraction is obtained. Step 2: Preparation of non-alcoholic enzyme sparkling wine drink. The invention provides a process for preparing an alcohol-free dragon fruit fermented bubble drink. The microbial acetic acid bacteria and lactic acid bacteria are used to decompose alcohol to achieve alcohol-free, and strong aromatic components are produced through fermentation and aging, and then the dragon fruit ferment extract is used to prepare alcohol-free drinks. The dragon fruit sparkling wine drink does not need to use vacuum and low pressure distillation to remove the alcohol, so that the alcohol content can be less than 0.5%, which meets the requirements of non-alcoholic beverages stipulated by the national standard. It has a strong enzyme flavor and a unique flavor. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115119933-A |
| priorityDate | 2021-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.