http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104996963-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 |
| filingDate | 2015-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104996963-B |
| titleOfInvention | A kind of preparation method and resulting product of compound flavour enhancing base |
| abstract | The invention belongs to food microorganisms, fermentation and flavouring technical fields, specifically, the present invention relates to a kind of preparation methods and resulting product of compound flavour enhancing base, preparation method includes the process of fermentation mixing, micro-filtration degerming, concentration/concentrate drying, and it is 5% 50.0% to be mixed by the pipeline that sterilizes, adjust fermentation condition and continue to ferment to obtain the mixed liquor that ferments in mass ratio by purebred corynebacterium ammoniagenes zymotic fluid and Corynebacterium glutamicum/bacillus subtilis fermentation liquor that fermentation mixing, which is,；The process that the preparation method of the present invention is simple, whole process is biology and physics, culture medium nutrient consumption is relatively abundant, product and process are environmentally friendly, safety.The compound flavour enhancing base of gained of the invention is a kind of delicious flavour, safe, green and healthy Novel seasoning food, can be widely used for the dispensings such as soy sauce, chickens' extract, soup bag, flavouring of instant noodles, chafing dish bottom flavorings, roast juice and biscuit. |
| priorityDate | 2015-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 63.