http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109463428-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B5-0055 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B5-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B5-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B5-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B5-00 |
| filingDate | 2018-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-07-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-07-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109463428-B |
| titleOfInvention | A method for extending the shelf life of egg white liquid while improving its functionality |
| abstract | The invention belongs to the technical field of egg product processing, and in particular relates to a method for prolonging the shelf life of egg white liquid while improving its functionality and egg white. The method includes the following steps: 1) taking the egg white liquid, and desugarizing the egg white liquid; 2) adding ε-polylysine and glycine to the egg white liquid at the same time; 3) pasteurizing the egg white liquid; 4) adding the egg white liquid to the egg white liquid Nitrogen filled packaging. Through the method for prolonging the shelf life of egg white liquid and improving its functionality provided by the present invention, while extending the shelf life of egg white liquid, the functionality of the egg white liquid can be improved, and the color or flavor of the product is not affected. |
| priorityDate | 2018-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.