http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107334135-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-206 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-035 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C13-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate | 2017-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107334135-B |
| titleOfInvention | Preparation method of milk candy flavored milk flavor base material |
| abstract | The invention discloses a preparation method of a milk candy flavored milk flavor base material, which comprises the following steps: (1) weighing the degreased cream, adding water, an auxiliary substrate and ethyl maltol, sterilizing, and cooling to 35-45 ℃; (2) adding lipase A12, carrying out enzymolysis for 3-24 h at 35-55 ℃, and carrying out enzyme deactivation treatment to obtain an enzymolysis liquid A; (3) adding protease MSD into the enzymatic hydrolysate A, carrying out enzymolysis for 3-24 h at 35-55 ℃, and then carrying out enzyme deactivation treatment to obtain enzymatic hydrolysate B; (4) and centrifuging the enzymolysis liquid B, and taking the upper oil phase to obtain the milk candy flavored milk flavor base material. The invention selects the degreased cream as a substrate, selects the lipase A12 and the protease MSD, and under the action of the additive ethyl maltol and under a certain enzymolysis condition, the prepared milk-flavor base material has the milk sugar flavor, and the flavor is strong, obvious, soft and natural. |
| priorityDate | 2017-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 82.