http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113243475-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_add3b59b7dbc87ccb3bfe107bc559e78 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-163 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-04 |
| filingDate | 2021-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_992d6415180825c0e64f7e59300a262f |
| publicationDate | 2021-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113243475-A |
| titleOfInvention | A kind of pepper flavor syrup and preparation method and application thereof |
| abstract | The present invention relates to the technical field of food processing, in particular to a prickly ash-flavored syrup and a preparation method and application thereof. For a preparation method of prickly ash-flavored syrup, auxiliary materials are added to a mixture of high fructose syrup and water, stirred evenly, and heated to Adjust Brix to 55-70% at 85-90 ℃, boil and filter, continue to add Chinese prickly ash oleoresin, stir and homogenize to obtain prickly ash flavor syrup; the auxiliary materials include sugar, edible organic acids, sweeteners, food preservatives agent, pepper powder, emulsifier and stabilizer. The present invention provides a preparation method of Sichuan pepper flavor syrup. By adding sucrose fatty acid ester and gum arabic to the syrup, the phenomenon that the syrup is easily layered is avoided, and at the same time, the syrup combines the natural aroma and natural aroma of Sichuan pepper powder and pepper oleoresin. The unique flavor is different from the unnatural aroma of traditional flavor syrup and the lack of flavor continuity, which enhances the richness of the syrup's flavor and has a unique taste, and also expands the application range of prickly ash oleoresin. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114365766-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114365766-A |
| priorityDate | 2021-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.