http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104403361-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C09B61-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09B61-00 |
| filingDate | 2014-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104403361-B |
| titleOfInvention | The technique that a kind of pressurization produces ammonia caramel color |
| abstract | The present invention relates to field of food, the technique that a kind of pressurization produces ammonia caramel color.This technique comprises the following steps: 1) feed proportioning: starch sugar is metered into retort, and being assigned to need butt in retort is 60% 90%；2) ammonification: the starch sugar that dispensing is good is cooled to suitable temperature, airtight, in confined conditions, start stirring, start ammonification, control ammonification speed during ammonification thus control pressure inside the tank；3) reaction: in confined conditions, along with the carrying out of ammonification, feed temperature gradually rises, and feed liquid Maillard reaction is carried out therewith, terminates reaction when color rate reaches requirement；4) cooling: after color rate reaches requirement, quickly cooling material is to less than 80 DEG C；5) filter: the material after cooling is filtered, and goes the removal of impurity；6) step such as allotment.The ammonification of this method for once, and is carried out in confined conditions, can more effectively utilize the heat of solution of ammonia, easy to operation. |
| priorityDate | 2014-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.