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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3526
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3571
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3418
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3418
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3571
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526
filingDate 2013-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2015-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2015-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-103767045-B
titleOfInvention Carbon dioxide pressurized and three kinds of natural bacteriostatic agent are to the Synergistic biocidal method of gemma in liquid food
abstract Pressurization COn 2 with the Synergistic biocidal method of three kinds of natural bacteriostatic agent to gemma in liquid food, add selected natural bacteriostatic agent in food to be sterilized, afterwards under pressure 8-10MPa, temperature 45-55 DEG C condition, liquid food is carried out to the sterilization treatment of 45-70min, and according to selected natural bacteriostatic agent kind, the difference of concentration and the difference of food substrate, control the quantity of gemma in liquid food within the scope of food security.Described natural bacteriostatic agent is epsilon-polylysine, lysozyme, nisin.This Synergistic biocidal method is mainly applicable to the deactivation of gemma in liquid food, and the pressure of whole sterilization process to pending food is little, moderate temperature, and bactericidal effect can significantly improve, and at utmost can keep the original nutritive value of food and organoleptic attribute simultaneously.
priorityDate 2013-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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