http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102450616-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6c6d22af4bf4e1b2205a929549da46d3 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-231 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2010-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9ba268629a0dffc8b91f4f740db6d61b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_432d03a108515506ff91789dbc8e178c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_249b20b88667e3dae07ad36cc0e9c70a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b319237fa3f6e25dd6309ae2a35d61f6 |
| publicationDate | 2013-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102450616-B |
| titleOfInvention | Method for keeping flavor and color of red vegetables by using gel system |
| abstract | The invention relates to a method for keeping flavor and color of red vegetables by using a gel system, comprising the following steps: (1), taking green leaves of red vegetables, cleaning the green leaves by distilled water, and pulping the cleaned red vegetables; (2), adding red vegetable homogenate to four compound gel compositions in a mass ratio of 1:12.5 of the gel to the red vegetables; (3), uniformly mixing the red vegetable gel system in a stirrer to obtain red vegetable sauce; keeping the red vegetable sauce at 2-5 degrees centigrade; and (4), determining the flavor ingredients in the red vegetable sauce by using solid-phase microextraction and gas chromatography-mass spectrometry; or determining the color of the red vegetable sauce by using a colorimeter. By mass ratio, the four compound gels are as follows: 1), the mass ratio of the pectin to the sodium carboxymethylcellulose is 1:1; 2), the mass ratio of the xanthan gum to the pectin is 1:1; 3), the mass ratio of the xanthan gum to the sodium carboxymethylcellulose is 1:1; 4), the mass ratio of the pectin to the xanthan gum to the sodium carboxymethylcellulose is 0.55:0.25:1.15; and 250ml of water is added in the gels. It is tested that the gel combination of the xanthan gum and the pectin has better controlled-release effect on flavor substances in the red vegetables and the gel combination of the xanthan gum and the sodium carboxymethylcellulose has better color protection effect on the red vegetables. |
| priorityDate | 2010-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.