http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-201605356-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8895f515f6510021ffbc31cc07f4ec8e http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_70009732152cb41dc6d530bd3e2cc66b |
| filingDate | 2014-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aef6498a3563feb1c25d19298fac2f85 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c89f0e916834049afacc85b608b1edb |
| publicationDate | 2016-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-201605356-A |
| titleOfInvention | Preparation of natural milk flavors by enzyme engineering |
| abstract | The invention relates to a natural milk fragrance prepared by an enzyme engineering method, which is used for hydrolyzing a dairy product and preparing a milk flavor, which comprises a dairy product and a decomposing agent, wherein the decomposing agent is ground by an active agent and Combining with an enzyme and adding to a buffer, performing a stirring and mixing step to uniformly disperse the active agent and the enzyme; performing an ultrasonic mixing step to increase the binding of the active agent to the enzyme; After the ultrasonic mixing step, a static precipitation step is performed; and after the precipitation, a centrifugal dehydration step is performed to separate the semi-finished product from the buffer; finally, a freeze-drying step is performed to remove the moisture remaining in the semi-finished product, thereby forming a decomposing agent. The finished product; further, the dairy product is subjected to a hydrolysis action with the decomposing agent to produce a desired fragrance; thereby, the active agent catalyzes the reaction speed of the enzyme, increases the hydrolysis rate thereof, and thereby saves the time for making the fragrance, thereby achieving The purpose of increasing production capacity. |
| priorityDate | 2014-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.