http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115088793-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5cedae1e4103c4e3719a5e9c94c2b510 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 |
| filingDate | 2022-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8b160ca18820e30c22a64e740b94ec1b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5b9c628f46a375b4b0988c398af03e8e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_af7e28b2ec3c03ba913b835386e4a0cf |
| publicationDate | 2022-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-115088793-A |
| titleOfInvention | A kind of red yeast yam beverage and preparation method thereof |
| abstract | The invention provides a red yeast yam beverage and a preparation method thereof, belonging to the technical field of food processing. In the present invention, the steps of raw material pretreatment, sterilization, inoculation, fermentation, enzyme sterilization, sterilization and preparation are used to prepare the red yeast yam beverage. The Monascus yam in the present invention not only contains the nutrients in the yam, but also the beneficial secondary metabolites of Monascus, Monascus pigment, and these beneficial components have important physiological functions such as anti-cancer, anti-oxidation, blood lipid lowering, antibacterial and anti-inflammatory, etc. active. The invention has the advantages of simple operation, safety and reliability, high product added value, and the health care effect of Monascus while taking into account the nutrition of yam, and provides a new method for the intensive processing and utilization of yam and the variety expansion of yam fermented beverages. |
| priorityDate | 2022-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 71.