http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102925334-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb351a5a4e03ee3773bd0df5dbae9ac3 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
| filingDate | 2012-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3db261b958eee11e5febd2a7eb2f738e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_935321176265b3dd6b793ccd64850d08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2c22aabb9c48edd69411ef614a96f855 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3b6d3a9522bbffc7f00ce9c0d1fab30a |
| publicationDate | 2014-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102925334-B |
| titleOfInvention | Integrated control method for reducing ethyl carbamate (EC) in alcohol beverage |
| abstract | The invention discloses an integrated control method for reducing ethyl carbamate (EC) in an alcohol beverage, belonging to the technical field of food technology. In the method, through the adsorption effects of an immobilized rhodotorula mucilaginosa CGMCC NO:5081 whole cell having an EC biodegradation function and a reconstructed and complexed resin material, the CGMCC NO:5081 whole cell and the resin material are respectively packed independently or mixed, and are further used for performing batch treatment or packed column continuous treatment on an alcohol beverage, so that the effect of obviously reducing EC in the alcohol beverage can be realized, wherein in the mixed packing or respective packing concatenation treatment, the alcohol beverage flows through the treatment column under the conditions that the flow rate is 1/8-2 BV/h and the temperature is 20-45 DEG C, and the EC removal rate can be up to 80%. The method is simple, quick and effective to operate, and a treated wine sample is similar to a raw wine in flavor evaluation. The technology can be used for common alcohol beverages, and can reduce the EC content therein and improve the food safety. |
| priorityDate | 2012-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 84.