http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105310050-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
| filingDate | 2015-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105310050-B |
| titleOfInvention | A kind of yeast preprocess method that can promote natural oil flavor and natural oil brewing method |
| abstract | The invention discloses a kind of yeast preprocess methods that can promote natural oil flavor, and soya bean, flour and strain powder is taken to carry out koji-making through heavy layer ventilation after being mixed into material, obtains yeast, yeast is put into and is shone in tank, in yeast Surface mulch plastic film, yeast is made to be under sealing state, 5 ~ 6h of bored system.The invention also discloses the natural oil brewing methods based on above-mentioned yeast preprocess method.The present invention carries out bored bent processing after yeast goes out song, promotes the self-dissolving of strain, can improve enzyme amount enzyme activity and enzyme system type in moromi system, so as to improve the raising of the amino acid content of natural oil and water activity reduction, improves natural oil flavor. |
| priorityDate | 2015-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.