http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106480127-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e2b8214653241ba996ceaeb0c05aa9b8 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B30-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07H3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-12 |
| filingDate | 2015-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c2a23ec3e2881ed1641aac6a31464296 |
| publicationDate | 2017-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106480127-A |
| titleOfInvention | A kind of oligomeric isomaltose and maltodextrin implant are the food additive processing technique of primary raw material |
| abstract | The invention discloses a kind of oligomeric isomaltose and maltodextrin implant are the food additive processing technique of primary raw material, described processing technique is：（1）Aqueous sucrose solution sucrose isomerase ferment treatment, obtains the sucrose inversion liquid that Sucrose conversion is more than 95%；（2）Above-mentioned sucrose inversion liquid active dry yeast, at 32～35 DEG C, stirs lower process 8～15h, merges content to isomaltulose and trehalulose and reaches more than 99.0%, Fructose, dextrose and saccharose content are below 0.5%；（3）Step（2）The treatment fluid obtaining is processed with tube centrifuge, through treatment on ion exchange columns after activated carbon adsorption, obtains settled solution；（4）Step（3）Settled solution high pressure under with Raney's nickel for catalyst hydrogenation react, the temperature of hydrogenation reaction is 140～150 DEG C, the pressure of reaction is 8～9Mpa, the pressure being passed through hydrogen is 5～6MPa, every 20min sample analysis content of reducing sugar, during reducing sugar≤0.05% in solution, stopped reaction, then it is evaporated to Baume degrees and reaches 50 DEG C, be spray-dried, obtain food additive. |
| priorityDate | 2015-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.