http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104432485-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A24B15-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A24B15-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A24B15-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A24B15-18 |
| filingDate | 2013-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104432485-B |
| titleOfInvention | A kind of tobacco leaf processing method |
| abstract | The present invention relates to Field of Tobacco, particularly relate to a kind of tobacco leaf processing method.The invention provides a kind of tobacco leaf processing method, comprise the steps: to add additive: in tobacco leaf, add vinasse; Fermentation: the tobacco leaf of gained is fermented.The present invention's research is carried out alcoholization to tobacco leaf process by being used Maotai vinasse, and analyze its impact on flavor matter content in tobacco leaf, result shows, use Maotai vinasse process tobacco leaf under certain condition, in tobacco leaf, flavor matter content general trend shows as increase; After using Maotai vinasse process tobacco leaf, the flavor matter kind that content increases is mainly alkene class and aldehydes, and the flavor matter kind that content reduces is mainly alcohols and acids.But flavor matter total amount promotes to some extent generally, tobacco leaf sensory evaluating smoking quality makes moderate progress. |
| priorityDate | 2013-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 116.