http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111011829-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02P20-54 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-035 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 |
| filingDate | 2019-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111011829-B |
| titleOfInvention | A kind of natural deep eutectic solvent and its application in the processing and storage of fresh vermicelli |
| abstract | The invention discloses a natural deep eutectic solvent, which is obtained by mixing glycerol, proline and choline chloride in a molar ratio of 2:1:1, freezing to -65°C--50°C, and eutectic melting at low temperature. A viscous transparent liquid formed. The invention also discloses a kind of fresh vermicelli, which is prepared by using starch and natural low eutectic solvent as raw materials through batching, mixing, sizing, vacuuming, steaming, natural aging, low-temperature aging, shredding or slicing; Wherein, the amount of the natural deep eutectic solvent is 0.1%-0.5%wt of starch. The invention adopts the natural ingredients glycerol, proline and choline chloride that can be applied in food to prepare a natural low eutectic solvent, and uses starch and the low eutectic solvent as raw materials to prepare fresh vermicelli, the dosage is small, and the cost is low. The low eutectic solvent is used as the antifreeze agent and moisture retention agent of fresh vermicelli, which can reduce the evaporation of fresh vermicelli during the process of refrigeration or freezing, avoid the occurrence of quality deterioration such as dry consumption or freezing burning, and reduce the breakage rate. |
| priorityDate | 2019-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.