http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110786443-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-273 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
| filingDate | 2019-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-08-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-08-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110786443-B |
| titleOfInvention | A kind of method for removing bitterness and astringency from sweet tea extract |
| abstract | The invention provides a method for removing bitterness and astringency from sweet tea extract, comprising the following steps: (1) dissolving: dissolving the sweet tea extract in water; (2) enzymatic hydrolysis: adding polyphenol oxidase to the sweet tea extract aqueous solution , heat preservation enzymolysis; (3) inactivating enzyme: heating the enzymatically hydrolyzed material and cooling to room temperature; (4) removing impurities: passing the inactivating enzyme material sequentially through three series-connected "yang-yin-cation" ion exchange resin columns (5) Concentration and drying: collect the ion exchange resin column effluent, concentrate under reduced pressure, and dry to obtain the sweet tea glucoside product that is debittered and astringent. The present invention adopts the method of biological enzyme catalysis to add polyphenol oxidase to the sweet tea extract aqueous solution, so as to fully remove the sweet tea polyphenols that produce bitter taste, and further remove the sterilizer through a specific "yang-yin-yang" ion exchange resin column. There is almost no loss of active polyphenol oxidase and produced pigments, sweet tea polyphenols are completely removed, the product has no bitterness and astringency, and the product is clear and translucent. |
| priorityDate | 2019-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.