http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110301578-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41 |
| filingDate | 2019-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110301578-B |
| titleOfInvention | A kind of Luo Han ginseng color protection agent, Luo Han ginseng ready-to-eat flexible packaging can and processing method |
| abstract | The present disclosure provides a Luo Han ginseng color protection agent, a Luo Han ginseng ready-to-eat flexible packaging can and a processing method. The processing method is as follows: the peeled Luo Han ginseng is put into the first-level color-protecting liquid for dipping treatment, then drained and then put into the second-level color-protecting liquid for dipping treatment, and then vacuum and sterilization treatment are carried out; The color solution is formed by adding water to a first-class color-retaining agent. The first-class color-retaining agent, in parts by mass, contains 0.005 to 0.025 parts of disodium EDTA, 0.2 to 0.5 parts of phytic acid, and 0.1 to 0.5 parts of ascorbic acid; two The first-grade color-retaining solution is formed by adding water to the second-grade color-retaining agent. The second-grade color-retaining agent, in parts by mass, contains 0.05-0.6 parts of calcium chloride, 0.1-0.5 parts of citric acid, 0.1-0.5 parts of acetic acid, and sodium deoxyacetate. 0.01 to 0.05 parts, and 10 to 15 parts of xylitol. The present disclosure can inhibit enzymatic browning and non-enzymatic browning during processing, thereby improving the sensory quality of Luo Han ginseng products. |
| priorityDate | 2019-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 86.