http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108685087-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5537616bf060f1242765c1a4198a3b33 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-065 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2018-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f6d0fad8c07cc77a973bcef4bd3478a1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bb2238c9a19c59ede699de0cf4fc280a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_914976e162feea177bdf34dd594c2dfc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9a9debe89092c57a1d7c75493a078b33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_235f44d6cfaf0a614852d5bed7ef692b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0297079e8cdb62e91a8487b0b19fe2f6 |
| publicationDate | 2018-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108685087-A |
| titleOfInvention | A kind of flavor function konjaku sauce and preparation method thereof rich in decanoyl acetaldehyde |
| abstract | The present invention provides a kind of preparation method of the flavor function konjaku sauce rich in decanoyl acetaldehyde, includes the following steps:(1)Root leaf sap is produced with the root of fresh cordate houttuynia and leaf, and deacetylated konjaku glucomannan is added, obtains cordate houttuynia rheology, refrigeration is spare;(2)Picking whole grain soya bean, decladding are washed, impregnate, are drained, and cordate houttuynia rheology are added by certain weight ratio, defibrination obtains sticky cordate houttuynia konjaku soya-bean milk;(3)Cordate houttuynia konjak tofu base is made in sticky cordate houttuynia konjaku soya-bean milk, vacuum dehydration after dicing controls its water content;(4)It is inoculated with aspergillus oryzae culture aerobic fermentation, obtains konjak tofu material base;It is put into pickler, salt base is made, inoculating lactic acid bacterium, saccharomycete anaerobic fermentation obtain konjaku sauce.The flavor function konjaku sauce of the present invention has the aromatic strongly fragrant flavor of unique raw meat, energy antiphlogistic antibacterial, diuresis, it enhances human immunity, decanoyl acetaldehyde content > 0.1g/Kg in konjaku sauce, methylnonanone > 0.21g/Kg, general flavone content > 6.0g/Kg. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113354875-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113354875-B |
| priorityDate | 2018-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.