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    • 29. 发明公开
    • 숙취가 없고 풍미가 뛰어난 발효주의 제조방법
    • 一种用于制备没有越过并具有良好的香味的发酵葡萄酒的方法
    • KR1020070067745A
    • 2007-06-29
    • KR1020050128920
    • 2005-12-23
    • 주식회사 유맥스
    • 주영운정욱순이문영
    • C12G3/08C12G3/02B01D11/04
    • C12G3/08B01D11/0403C12G3/02
    • A method for preparing a fermented wine is provided to obtain the wine with good flavor without hangover by removing lipid, protein and harmful materials such as the remaining pesticide from cereals through supercritical extraction. The method for preparing a fermented wine comprises the steps of: (a) preparing cereals in which lipid, protein and harmful materials such as the remaining pesticide are removed through the supercritical extraction; and (b) preparing the fermented wine from the cereals prepared from the step(a). The step(a) comprises the steps of: (a-1) finely crushing cereals; (a-2) filling up an extractor with the finely crushed raw material powder; (a-3) putting supercritical CO2 with the temperature of 40-110 deg.C and the pressure of 150-600 bar in the extractor to extract lipid and protein therefrom; (a-4) de-pressurizing the supercritical CO2 and the mixture of the lipid and protein in a reducing separator; and (a-5) recirculating the separated supercritical CO2 by pressurizing it with a pump.
    • 提供了一种制备发酵酒的方法,通过超临界萃取法除去脂肪,蛋白质和有害物质如来自谷物的剩余农药,从而获得口感好,无宿醉的葡萄酒。 制备发酵酒的方法包括以下步骤:(a)制备通过超临界萃取除去脂质,蛋白质和有害物质如剩余农药的谷物; 和(b)从步骤(a)制备的谷物制备发酵酒。 步骤(a)包括以下步骤:(a-1)细碎谷物; (a-2)用精细破碎的原料粉末填充提取器; (a-3)在提取器中加入40-110℃的超临界CO2,压力为150-600巴,从中提取脂质和蛋白质; (a-4)在还原分离器中对超临界CO 2和脂质和蛋白质的混合物进行减压; 和(a-5)通过用泵加压分离的超临界CO 2来再循环。