http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109588689-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6b00e1b239f91a352e2e4232753ca5f6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4f9d4a007fac37228f1455e94c2ccb9c http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0cb2e3b3d3e8c98326422f21b2354f95 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
| filingDate | 2019-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f684a05e676c888a22b4ae77f9a72937 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5496a02f8dc1e3571bd77b4621be3bed http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_087cb6edd18dd9355c07ebfcf7b1aa01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5fb3ae7dc9665ed000357d55b15ebd84 |
| publicationDate | 2019-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109588689-A |
| titleOfInvention | A kind of method that adopts sodium benzoate to control biogenic amine content in soy sauce |
| abstract | A method for controlling the content of biogenic amines in soy sauce by using sodium benzoate belongs to the technical field of soy sauce production quality control. Defatted soybeans and wheat are made in an airtight koji making machine. The koji is mixed with NaCl solution and then fermented. During the fermentation process of soybean paste, sodium benzoate is added. Sodium benzoate can significantly inhibit the production of putrescine, cadaverine, histamine, tyramine, spermidine, spermine, tryptamine, phenethylamine and agmatine, and at the same time, it can inhibit the production of soluble salt-free solids, total Characteristic indicators such as nitrogen and amino acid nitrogen have little effect. The method can significantly reduce the production of various biogenic amines during the brewing process of soy sauce without affecting the quality of brewed soy sauce. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020215055-A1 |
| priorityDate | 2019-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.