http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107822077-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/A23L27-203 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-204 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-2052 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-2028 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-2026 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate | 2017-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107822077-B |
| titleOfInvention | A kind of osmotic powder essence for betel nut and preparation method thereof |
| abstract | The invention discloses an osmotic powder essence for betel nut and a preparation method thereof, and relates to the technical field of food additives. The essence includes the following components by weight: vanillin 3-5%; ethyl maltol 2-4%; methylcyclopentenol ketone 0.1-0.5%; maltol 0.5-1%; ethyl vanillin 1-2% plain; jujube extract 0.5-1%; benzaldehyde 0.2-0.5%; oil phase solvent 2-3%; essential oil 1-2%; acid group 0.02-0.05%; aldehyde group 0.02-0.05%; Glucose lactone 0.02-0.05%; furanone 0.05-0.1%; oral glucose supplement to 100%. Vanillin, ethyl maltol, methyl cyclopentenolone, maltol, ethyl vanillin, jujube extract and furanone synergistically enhance the fragrance-fixing effect; acid groups and aldehyde groups not only regulate The effect of aroma can also synergistically increase the permeability of each component in the essence, penetrate into the interior of betel nut when soaking betel nut, and the aroma is not volatile and lasting when drying. |
| priorityDate | 2017-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.