http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103146517-B
Outgoing Links
Predicate | Object |
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assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bd336c441cdc70e07615addc39a6d8d5 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12F3-10 |
filingDate | 2012-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2014-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_259466f86925c56026c15b607b90bf5c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_800914bc1cb52bcc12e179fabcb6dbc2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ebfc3fea32bfdf29cffb83ec64a59fc4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c46ec14be405a43d5cd379ddfa8c5e5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6bc4c5cc658cef6c18e9c918e4a0735a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6c03b0735c9ecdc524afd9a7eb754bc3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed8900de31fa44810066b774b05253d5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ac2ca55efed859acf7ddd60ceb91810e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3c12fa137410bfafe27177e1bc6ba4ea |
publicationDate | 2014-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | CN-103146517-B |
titleOfInvention | Method for extracting high-ester seasoning liquid from after-run |
abstract | The invention discloses a method for extracting a high-ester seasoning liquid from after-run and belongs to the field of recovering a white spirit fermentation by-product. The method comprises the following steps of selecting after-run raw materials, pretreating the after-run raw materials and extracting and separating the high-ester seasoning liquid. The high-ester seasoning liquid is complex liquid comprising a plurality of flavor components such as ethyl caproate as a main flavor component, has the advantages of high ethyl caproate content above 250g/L, low long-chain higher fatty acid ethyl ester content, no color, transparent character, and thick, pure and appropriate fragrance, and can be used for white spirit blending thereby obviously improving white spirit quality. The high-ester seasoning liquid is extracted from after-run obtained by special material selection of a white spirit fermentation by-product. In the whole method, the high-ester seasoning liquid does not contact with any chemical reagents and is a natural seasoning liquid. |
priorityDate | 2012-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.