http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105777936-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B37-0045 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B37-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-04 |
| filingDate | 2016-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105777936-B |
| titleOfInvention | A kind of low-ester pectin and preparation method thereof |
| abstract | The invention belongs to food colloid additive technology fields, and in particular to a kind of low-ester pectin and preparation method thereof the described method comprises the following steps：(1) raw material pectolysis is configured to pectin solution in water；(2) pH value of solution is adjusted>11, and be stirred to react；(3) Plus acidic solution is until the complete Precipitation of pectin；(4) centrifugal treating is dried precipitation, obtains low-ester pectin.Low-ester pectin prepared by the method for the present invention, esterification degree is prepared by enzyme hydrolysis combination base catalysis de-esterification<10% low-ester pectin can reduce the negative effect that existing base catalysed de-esterification causes pectin molecule amount to reduce. |
| priorityDate | 2016-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.