http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-201813513-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e2cf9aaa7171b58be30b1064921cd5e4 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-42 |
| filingDate | 2016-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5c5861c54f525faea86047898380e4a2 |
| publicationDate | 2018-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-201813513-A |
| titleOfInvention | Luoshen flower taste tea jelly and its manufacturing method |
| abstract | The present invention relates to a Luohuahua taste tea jelly and a method for producing the same, which comprises a lotus flower juice, a vegetable coagulant, water and sugar, wherein the weight percentage of the lotus flower juice is 18-25% by weight, the plant The weight percentage of the coagulating agent is 2~5wt% and the weight percentage of the water is 70~80wt%, which is characterized in that the Luoshenhua juice is mainly washed and drained with fresh Luoshen flowers and then dehydrated by salt 3~5 Days, drain and add sugar, place it in a cool place or marinate for 4-6 months, and naturally exude it. Add a fruit vinegar with a pH between 3 and 4 to make the Luohua flower taste tea. The PH value is between 3.1 and 3.9, forming a natural preservation, which can be quickly used to make the taste of the Luoshen flower. |
| priorityDate | 2016-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.