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RAW MATERIAL FOR LIQUORS AND BEVERAGE MIXED OMIJA WITH BOKBUNJA EXTRACT

机译:酒和饮料混合的奥米加原料与波昆雅提取物的原料

摘要

PURPOSE: material is with the alcoholic beverage of the red drink of the alcoholic drink for improving beverage and oxidation resistance. ;CONSTITUTION: feature is that maximowiczia fruit juice and rubus coreanus fruit juice are mixed into 83-17:17-83 (capacity/capacity). It carries out disinfection in 100& deg mixed juices; C 5-30 minutes. Disinfection mixed juice is cooled and filters. ;The 2013 of copyright KIPO submissions;[Reference numerals] (AA) absorbance; (BB) 520 nanometers of actual measurements; (CC) theoretical value; (DD) mixing ratio (Maximowiczia features are fruit/raspberry coreanus fruits); (EE) the characteristics of drawing the change mixing ratio of 1 and 520 nanometer of absorbance is through Maximowiczia rubus coreanus fruit and fruit juice
机译:目的:原料与酒精饮料的红色饮料中的酒精饮料一起用于改善饮料和抗氧化性。 ;组成:特征是将maximowiczia果汁和rubus coreanus果汁混合到83-17:17-83(容量/容量)中。可对100度混合果汁进行消毒; C 5-30分钟。将消毒混合汁冷却并过滤。 ; 2013年版权KIPO提交文件; [参考数字](AA)吸收率; (BB)520纳米的实际测量值; (CC)理论值; (DD)混合比例(Maximowiczia特征为果实/覆盆子果核果实); (EE)吸光度的变化混合比为1和520纳米的特征是通过马克西莫克斯虫(Macowowiczia rubus coreanus)水果和果汁

著录项

  • 公开/公告号KR20130090486A

    专利类型

  • 公开/公告日2013-08-14

    原文格式PDF

  • 申请/专利权人 LEE KANG SOO;

    申请/专利号KR20120011657

  • 发明设计人 LEE JI HYUN;LEE KANG SOO;

    申请日2012-02-06

  • 分类号A23L2/04;A23L2/46;A23L2/72;

  • 国家 KR

  • 入库时间 2022-08-21 16:26:29

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