| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2e9297c8f247b3724a04ec3c3130f182 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-72
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-045
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate |
2018-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2299cd862ec26b2aefcff51c04532190
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_879d8d7e6879c7b5fb2551b654900755
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ebf0231b9f3aef16796328385e6deb51
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ca8cd00d2da9441f2f5c3700bb5ef3d2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a1dfb0954437077d50114be3a08403e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_714358d9e0cc9473cf83342b83b8fead |
| publicationDate |
2019-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-109380700-A |
| titleOfInvention |
A kind of garlic essential oil microcapsule and preparation method thereof |
| abstract |
The invention relates to a garlic essential oil microcapsule. The raw material components and parts by weight are as follows: 24-47 parts of whey protein concentrate; 6-24 parts of inulin; 8-15 parts of garlic essential oil; and 1.5 parts of compound vegetable oil. 9.5 parts to 9.5 parts; 180 to 240 parts of water. Based on the principle of reducing the density difference of the oil-water system and reducing the Ostrich ripening effect, the invention strengthens the emulsifying property of the garlic essential oil and enhances the stability of the garlic essential oil emulsion, thereby significantly improving the embedding rate of the garlic essential oil microcapsules prepared by using the spray drying technology The invention uses whey protein concentrate and inulin as wall materials, adopts spray drying technology to embed garlic essential oil, significantly improves the embedding rate of garlic essential oil, can reach more than 74%, and the product is easily soluble in water and has good flavor stability. , has a good sustained release effect. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110367502-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110419596-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114938849-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114938849-A |
| priorityDate |
2018-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |