Composite freshness-improving product rich in disodium 5'-ribonucleotide, and texture method of composite freshness-improving product

The invention belongs to the technical field of food microorganisms, fermentation and seasoning freshness enhancement, and particularly relates to a novel composite freshness-improving product, whichis mild in taste, unique in flavour and rich in disodium 5'-ribonucleotide, and a texture method...

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Bibliographische Detailangaben
Hauptverfasser:	HUANG LIJIAN, LIN XIAO, YU YUJIAN, CAI YOUHUA, XIE CHANGFENG, LI JIANJUN, XIE XUEMIN, ZHENG MINGYING
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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