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    • 4. 发明公开
    • 감 분말 파우더를 이용한 식품 첨가물의 제조방법
    • PERSIMMON VINEGAR粉末及其制备方法
    • KR1020060114663A
    • 2006-11-07
    • KR1020060082561
    • 2006-08-25
    • 홍상선허재혁나정희김강석
    • 홍상선허재혁나정희김강석
    • A23L1/212
    • A23L19/01A23V2250/5028
    • Provided is a method for preparing a food additive which is removed in the specific acidic taste of a persimmon and is improved in taste and smell by using a persimmon. The method comprises the steps of obtaining the flesh of a persimmon; washing the flesh of a persimmon with purified water; drying the washed flesh of a persimmon at a temperature of 80 deg.C for 30 min; pouring 350 mL of water to 100 g of the dried one, heating it at a temperature of about 75 deg.C for about 30 min, cooling it and filtering it to obtain jelly juice; dissolving 1-5 wt% of galactose, 35-40 wt% of maltodextrin and 5-9 wt% of arabia gum to the jelly juice and homogenizing the mixture; and spraying the homogenized one to obtain a persimmon powder and processing the persimmon powder into a food additive.
    • 本发明提供一种在柿子的特定酸味中除去的食品添加剂的制造方法,并且通过使用柿子改善了味道和气味。 该方法包括获得柿子肉的步骤; 用净水清洗柿子的肉; 在80摄氏度的温度下干燥柿子洗涤的肉30分钟; 将350mL水倒入100g干燥的水中,在约75℃的温度下加热约30分钟,冷却并过滤,得到果冻汁; 将1-5重量%的半乳糖,35-40重量%的麦芽糖糊精和5-9重量%的阿拉伯胶溶解在果冻汁中并均化混合物; 并喷雾均匀的糊状物,得到柿子粉,并将柿子粉加工成食品添加剂。