http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107460210-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A24B3-12 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-67 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A24B3-12 |
| filingDate | 2017-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107460210-B |
| titleOfInvention | A kind of preparation method and application of fruit plum biological spice |
| abstract | The invention discloses a preparation method and application of a fruit plum biological spice. The fruit plum is processed into a fruit plum biological fragrance through a series of processes such as biodegradation, fermentation and staged distillation. The method can effectively retain the original aroma components of fruit plums, and can also generate a part of the mellow mature aroma, effectively solve the problems of rough thorns and aftertaste of cigarette products, and can also increase the aroma of cigarettes and enrich the aroma of cigarettes. In the process of processing, rapid and low-temperature concentration is adopted, which can not only ensure the aroma quality of the extract, but also save energy. At the same time, high-yield fermentation strains are screened, which makes the fermentation more complete, shortens the fermentation time, and improves the mellow aroma of the product. . |
| priorityDate | 2017-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 147.