http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110122839-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb351a5a4e03ee3773bd0df5dbae9ac3 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3526 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-215 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526 |
| filingDate | 2019-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_331e7a6865e2b15207f4fc80d1c16596 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_04d46f9fdcbc42ee416098db72a78dfb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_059065929bcd443bd5da2458751d4da6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_423fd3c205087159353687b2dd4bb16e |
| publicationDate | 2019-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110122839-A |
| titleOfInvention | A kind of Maillard peptide with antibacterial function and preparation method thereof |
| abstract | The invention discloses a Maillard peptide with antibacterial function and a preparation method thereof, belonging to the field of food seasoning base materials. In the method, the Maillard flavor peptide with multiple functions is prepared by optimizing the proportion of the reaction substrate and adjusting the reaction conditions, such as temperature, time and pH. Its functions mainly include enhancing the sauce flavor, meat flavor and mellowness of food, and inhibiting the growth of common spoilage microorganisms in food, such as Gram-positive Staphylococcus aureus and Gram-negative Escherichia coli. All the raw materials used are food-grade, and the reaction conditions are mild. The product prepared by the invention can be directly used in food, while improving food color and flavor, it can partially replace the use of synthetic antibacterial agents, and is a safe, efficient and multifunctional food seasoning base material. |
| priorityDate | 2019-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 101.