http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113598209-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f4c7912a78b3e3e005956d35959b0374 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-145 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-02 |
| filingDate | 2021-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b5416b196a632ddbc7cb757df9f63fb9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f6d45612455cffe8ab3fffbb198ea596 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f2fc2964a6b41a87b5aa98e9cd73088e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b52f9bf2c065f0ad155fad43ca0af664 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e5f17b8003b14aca43b12e6f24800209 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c43d7a3c976f2fdd0332d664e7e741ba |
| publicationDate | 2021-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113598209-A |
| titleOfInvention | Method for reducing acrylamide content in baked food and food additive composition used in method |
| abstract | The invention discloses a food additive composition which comprises 8-16 parts of bicarbonate food additives, 1-5 parts of sulfur dioxide group food additives and 1-5 parts of citrate food additives. The invention also provides a method for reducing the content of acrylamide in baked food by using the food additive composition, which comprises the following steps: adding a food additive composition in an amount of 1-3% by weight of the baked food raw material to the baked food raw material; and then baked. By adopting the invention, the content of acrylamide in the product can be controlled below 350ug/kg, the residual quantity of sulfur dioxide is lower than 0.1%, and the product has no obvious influence on the color and texture characteristics. |
| priorityDate | 2021-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 77.