http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102919916-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d448c74dce1dcb22dafa3e902b48c489 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_68a0e7a83fefa3a922bde3fa53833947 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 |
| filingDate | 2012-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4d37e1796a345b0d6c31ff63d541ddab http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3a99692e6444801599c7e2b043fb0da2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_88ff666fd89de7446e43dd5844328c6c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_002c3878bb7eaf3b74ad973a82766bb7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3fe5f75d1bb91913c9f1ae0c9a101a2e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b6b5cbd9c6296a530d073cd3c788a42a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_82ff39db6f52b9de9230a0cb3bb66d07 |
| publicationDate | 2014-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102919916-B |
| titleOfInvention | Microorganism control and brown stain prevention method of cold-chain sale litchi juice |
| abstract | The invention discloses a microorganism control and brown stain prevention method of cold-chain sale litchi juice. The microorganism control and brown stain prevention method comprises the following steps of: (1) blending the pH value of fresh litchi juice by using citric acid; (2) homogenizing the blended litchi juice; (3) adding Nisin and glucose oxidase to the homogenized litchi juice; (4) heating the litchi juice containing the Nisin and the glucose oxidase up to 45-50 DEG C; (5) adding dimethyl dicarbonate to the heated litchi juice, uniformly mixing, and then filling immediately; and placing the filled litchi juice in a water bath of 45-50 DEG C for 1.5-2.5h, then taking out, and refrigerating. The degradation of flavors and the nutritional quality of the litchi juice product prepared by using the method, which are caused by high temperature in a hot pasteurization process, can be avoided, and the brown stain of the litchi juice can also be prevented. |
| priorityDate | 2012-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.