http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110934287-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a620a14f9334fb5d04b284f65f37b3ee |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-035 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-03 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate | 2019-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_56674731084e3ee9b6a09753cabf4587 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_990619c03ffbb76c9c7f47b7ac557924 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_586e5013b2eb3fc68c4b9a7204a9055a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_67dc34981c78131881afe356958d4067 |
| publicationDate | 2020-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110934287-A |
| titleOfInvention | A kind of compound moisture retaining agent for food and preparation process thereof |
| abstract | The invention relates to the technical field of food additive preparation, in particular to a compound moisture retaining agent for food and a preparation process thereof; the raw materials in parts by mass include: 60-70 parts of sodium tripolyphosphate, 10 parts of sodium hexametaphosphate -15 parts, 2.2-2.6 parts of sodium pyrophosphate, 0.8-1.5 parts of disodium dihydrogen pyrophosphate, 2.6-3.5 parts of trisodium phosphate, 1.2-1.7 parts of dipotassium hydrogen phosphate, 2.3-2.8 parts of sorbitol, 2.8 parts of trehalose -3.5 parts, 3.5-4.0 parts of Metaphos, 2.6-3.5 parts of additives, 2.0-2.6 parts of adjuvants and 80-95 parts of ficin solution; the water humectant prepared by the invention can not only slow down the oxidative rancidity of fat in meat. At the same time, the protein structure is relaxed, which can absorb more water, thereby improving the water retention of meat, and can also significantly improve the antioxidant and tenderness of meat products, ensuring the color and taste of meat products. It can increase the softness of meat products and significantly improve the meat quality and taste of meat products. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114794195-A |
| priorityDate | 2019-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.