http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114317171-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ab8fab223615e5cadeccefd230058ce5 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-645 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-026 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-022 |
| filingDate | 2021-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_84a7405ea6bd95cae87d4a4f4d7f74a1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f665203aa55505b2b3374d36f43f26e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1cc5f9035b24bae32e8bf312b2160876 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5c2efa799008e8a9c096f3ec3b698b43 |
| publicationDate | 2022-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-114317171-A |
| titleOfInvention | Preparation method of Chinese yam sake |
| abstract | The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a Chinese yam sake. The method comprises the following steps: hydrolysis treatment of Chinese yam: cleaning rhizoma Dioscoreae, pulping, homogenizing, and liquefying to obtain rhizoma Dioscoreae polysaccharide juice; saccharification treatment of rice: cleaning rice, soaking, steaming, cooling, adding sweet starter wine, saccharifying, adding the prepared rhizoma Dioscoreae polysaccharide juice into saccharified mash, pumping distiller's grains into fermentation tank, and fermenting. Fermentation: adding liquid yeast into the fermentation tank for fermentation; comprises main fermentation and after-fermentation, and yam sake is obtained through a series of fermentation after-treatment. The yam sake prepared by the invention not only keeps the mellow and unique flavor of the traditional rice wine, but also is rich in nutrition, keeps the health-care effects of yam polysaccharide and the like, can improve the added value of yam, and has great popularization significance. |
| priorityDate | 2021-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 63.