http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111096438-B
Outgoing Links
| Predicate | Object |
|---|---|
| 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> |
| grantDate | 2022-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111096438-B |
| titleOfInvention | Pepper essence and preparation method thereof |
| abstract | The invention discloses a capsicum essence and a preparation method thereof. Its components include capsicum extract oil, 2-methylpyrazine, 2.3-dimethylpyrazine, 2.3.5-collazine, 4-methylthiazole, 2‑isobutylthiazole, 4.5‑dimethylthiazole, benzothiazole, 2‑acetylfuran, 2.5‑dimethylfuran, glacial acetic acid, lactic acid, hexanal, follaldehyde, 2.4‑heptadienal, 2 ‑Methoxy‑3 (5 or 6) isopropylpyrazine, 2‑methoxy‑3‑isobutylpyrazine, gammacaprolactone, valeropropyl ester, furanone, furanoneacetic acid Esters, ethyl maltol, capsicum oleoresin. Adding 0.01-1wt% of the chili essence of the present invention to Sichuan-style dishes has an obvious effect of enhancing aroma and flavor, is beneficial to the standardization of dish products 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: 63.