http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109924390-B
Outgoing Links
Predicate | Object |
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classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3562 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3517 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-30 |
filingDate | 2019-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2022-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate | 2022-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | CN-109924390-B |
titleOfInvention | Preparation method of biological natural preservative and application of biological natural preservative in sturgeon caviar |
abstract | A preparation method of a biological natural preservative and application of the biological natural preservative in sturgeon caviar. The invention discloses a natural preservative of octyl gallate/2-hydroxypropyl-beta-cyclodextrin inclusion compound, which is prepared by encapsulating octyl gallate and 2-hydroxypropyl-beta-cyclodextrin according to the molar ratio of 1: 0.5-1.5. Also discloses a method for preparing the octyl gallate by an enzymatic method in a deep eutectic solvent. In addition, the application of the preservative in the preservation of the sturgeon caviar is also disclosed, and the treated caviar can keep the efficacy for a long time and effectively reduce the storage cost. The preservative is tasteless, nontoxic and edible, the components are green, safe and environment-friendly, the water solubility and the bacteriostatic effect of the octyl gallate are improved, the pollution of pathogenic bacteria in the storage and transportation processes of aquatic products is effectively inhibited, the shelf life can be effectively prolonged, and the application range of the octyl gallate as the preservative in the field of foods is expanded. |
priorityDate | 2019-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 72.