http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108094835-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bdbff38188973a35a6798d3987b7c5a1 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B37-0003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-27 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B37-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
| filingDate | 2017-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bb7079e64a45e5c1c4ea3622a574d9f7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e02781e84106b048042749f90589c113 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_67e1819b7ececc240c2cab4a33d1bd65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8102d49b8149e4a88e0cf6bcdd18c8b8 |
| publicationDate | 2018-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108094835-A |
| titleOfInvention | A kind of sea cucumber polysaccharide smelling removal technique |
| abstract | The invention discloses a kind of sea cucumber polysaccharide smelling removal techniques, sea cucumber are taken to crush, slurrying, obtain sea cucumber slurries, add in sea cucumber 10 20 times of water of slurries, be warming up to 45 55 DEG C, are hydrogenated with sodium oxide molybdena tune PH to 68；Compound protease 2 5%, enzymolysis are added in, filtrate is filtered UF membrane by centrifuging and taking filtrate, and trapped fluid is sea cucumber polysaccharide liquid；Purple perilla is taken to be cut into 0.5 1cm long segments, 1：30 50 add water, are warming up to 70 90 DEG C, centrifuging and taking liquid phase obtains purple perilla deodorant liquid；Sea cucumber polysaccharide liquid and purple perilla deodorant liquid are pressed 38：1 ratio mixes, and 40 60 DEG C of temperature is stirred to react；Reaction solution is warming up to 50 80 DEG C, 1% 5% reaction of beta cyclodextrin is added in, adds in activated carbon 0.5 1%, liquid phase refined liquid is collected in refining filtering decarburization；Refined liquid is concentrated into solid content as after 20 40%, spray drying obtains no raw meat bitter taste, sea cucumber polysaccharide powder in good taste by film concentrator. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109497531-A |
| priorityDate | 2017-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.