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    • 1. 发明授权
    • Method for preparation of deodorized mushroom powder
    • 除臭蘑菇粉的制备方法
    • US06348231B1
    • 2002-02-19
    • US09627793
    • 2000-07-27
    • Iwao KusakaMichitaka Shimizu
    • Iwao KusakaMichitaka Shimizu
    • A23B403
    • A23L31/00A23B7/022
    • The present invention relates to a method for preparation of a powder with no unpleasant odor at a higher &bgr;-glucans content and a larger bulk density but with a smaller bacterial number, from the fruit body of Maitake or Yamabushitake, comprising immersing the fruit body of Maitake or Yamabushitake in a heated aqueous acid solution followed by drying and grinding. The aqueous acid solution includes aqueous solutions of inorganic acids such as hydrochloric acid, sulfuric acid, and phosphoric acid and edible organic acids such as acetic acid, citric acid, malic acid, tartaric acid and succinic acid. Acetic acid or citric acid is preferable in terms of cost and effect.
    • 本发明涉及一种从Maitake或Yamabushitake的果实体制备具有较高β-葡聚糖含量和较大堆积密度但具有较小细菌数的令人不快的气味的粉末的方法,包括将果实体 Maitake或Yamabushitake在加热的酸水溶液中,然后干燥和研磨。 酸水溶液包括无机酸如盐酸,硫酸和磷酸的水溶液,以及可食用的有机酸如乙酸,柠檬酸,苹果酸,酒石酸和琥珀酸。 在成本和效果方面优选乙酸或柠檬酸。