http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111096438-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9d58e6f127bc479bede3c69842a8e189 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A50-30 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate | 2020-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_17be685d8554c39e467f65e94833ecf2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6cc62156316a61c9d33f14880b56249d |
| publicationDate | 2020-05-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111096438-A |
| titleOfInvention | Chili flavor and preparation method thereof |
| abstract | The invention discloses a capsicum essence and a preparation method thereof. The components comprise capsicum extract oil, 2-methylpyrazine, 2.3-dimethylpyrazine, 2.3.5-trimethylpyrazine, 4-methylthiazole, 2-isobutylthiazole, 4.5-dimethylthiazole, benzothiazole, 2-acetylfuran, 2.5-dimethylfuran, glacial acetic acid, lactic acid, hexanal, folate, 2.4-heptadienal, 2 -Methoxy-3(5 or 6)isopropylpyrazine, 2-methoxy-3-isobutylpyrazine, gamma-caprolactone, gamma-amylpropyl, furanone, furanoneacetic acid Esters, ethyl maltol, capsicum oleoresin. The chili essence of the present invention is added to Sichuan-style dishes by 0.01-1 wt%, and the effect of improving the flavor and flavor is obvious, which is beneficial to the standardization of dishes in industrial production, and greatly meets the needs of consumers. |
| priorityDate | 2020-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 67.