http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106752069-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C09B67-0014 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C09B67-0001 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C09B61-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09B61-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09B67-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09B67-10 |
| filingDate | 2016-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106752069-B |
| titleOfInvention | A method of improving capsanthin stability |
| abstract | The present invention proposes a kind of method for improving capsanthin stability, belongs to the production technical field of pigment, can effectively improve the stability of capsanthin, at the same simple production process and cost it is lower.The technical scheme comprises the following steps for this: putting into blend tank, 50 DEG C -55 DEG C of heating water bath temperature control by peppery common capsanthin is taken off from extraction in capsicum, stirs 30min；Mixing antioxidant is added, system temperature is controlled at 43 DEG C -45 DEG C, 15min is stirred；The mixing antioxidant is the mixture of antioxidant and emulsifier；The allotment that edible vegetable oil carries out color value is added, while system temperature being controlled at 30 DEG C or less. |
| priorityDate | 2016-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.