Heat treatment method for releasing binding-state phenolic acid
The invention discloses a combined phenolic acid release heat treatment method, and relates to the technical field of fruit and vegetable processing. The method comprises the following steps: removing free-state phenolic acid from fruit and vegetable raw material freeze-dried powder by using a metha...
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| creator | WANG YIHUA GUO JINGTONG SUN YUJING ZHANG HONGJUAN BI RANRAN |
| description | The invention discloses a combined phenolic acid release heat treatment method, and relates to the technical field of fruit and vegetable processing. The method comprises the following steps: removing free-state phenolic acid from fruit and vegetable raw material freeze-dried powder by using a methanol aqueous solution, and carrying out heat treatment on the aqueous solution to release combined-state phenolic acid so as to obtain the monomer phenolic acid. The processing process of the method does not pollute the environment, the release time is short, the efficiency is high, and convenience is brought to work for improving the content of available phenolic acid.
本发明公开了一种结合态酚酸释放的热处理方法，涉及果蔬加工技术领域。该方法包括：将果蔬原料冻干粉用甲醇水溶液去除自由态酚酸后将水溶液进行热处理，可以释放结合态酚酸，得到单体酚酸。本发明方法的加工过程不污染环境，而且释放时间短，效率较高，为提高可利用酚酸含量的工作带来便利。 |
| format | Patent |
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本发明公开了一种结合态酚酸释放的热处理方法，涉及果蔬加工技术领域。该方法包括：将果蔬原料冻干粉用甲醇水溶液去除自由态酚酸后将水溶液进行热处理，可以释放结合态酚酸，得到单体酚酸。本发明方法的加工过程不污染环境，而且释放时间短，效率较高，为提高可利用酚酸含量的工作带来便利。</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20221213&DB=EPODOC&CC=CN&NR=115462527A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20221213&DB=EPODOC&CC=CN&NR=115462527A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WANG YIHUA</creatorcontrib><creatorcontrib>GUO JINGTONG</creatorcontrib><creatorcontrib>SUN YUJING</creatorcontrib><creatorcontrib>ZHANG HONGJUAN</creatorcontrib><creatorcontrib>BI RANRAN</creatorcontrib><title>Heat treatment method for releasing binding-state phenolic acid</title><description>The invention discloses a combined phenolic acid release heat treatment method, and relates to the technical field of fruit and vegetable processing. The method comprises the following steps: removing free-state phenolic acid from fruit and vegetable raw material freeze-dried powder by using a methanol aqueous solution, and carrying out heat treatment on the aqueous solution to release combined-state phenolic acid so as to obtain the monomer phenolic acid. The processing process of the method does not pollute the environment, the release time is short, the efficiency is high, and convenience is brought to work for improving the content of available phenolic acid.
本发明公开了一种结合态酚酸释放的热处理方法，涉及果蔬加工技术领域。该方法包括：将果蔬原料冻干粉用甲醇水溶液去除自由态酚酸后将水溶液进行热处理，可以释放结合态酚酸，得到单体酚酸。本发明方法的加工过程不污染环境，而且释放时间短，效率较高，为提高可利用酚酸含量的工作带来便利。</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLD3SE0sUSgpApK5qXklCrmpJRn5KQpp-UUKRak5qYnFmXnpCkmZeSlAWre4JLEkVaEgIzUvPyczWSExOTOFh4E1LTGnOJUXSnMzKLq5hjh76KYW5MenFhckJqfmpZbEO_sZGpqamBmZGpk7GhOjBgCTEzDs</recordid><startdate>20221213</startdate><enddate>20221213</enddate><creator>WANG YIHUA</creator><creator>GUO JINGTONG</creator><creator>SUN YUJING</creator><creator>ZHANG HONGJUAN</creator><creator>BI RANRAN</creator><scope>EVB</scope></search><sort><creationdate>20221213</creationdate><title>Heat treatment method for releasing binding-state phenolic acid</title><author>WANG YIHUA ; GUO JINGTONG ; SUN YUJING ; ZHANG HONGJUAN ; BI RANRAN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN115462527A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2022</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>WANG YIHUA</creatorcontrib><creatorcontrib>GUO JINGTONG</creatorcontrib><creatorcontrib>SUN YUJING</creatorcontrib><creatorcontrib>ZHANG HONGJUAN</creatorcontrib><creatorcontrib>BI RANRAN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>WANG YIHUA</au><au>GUO JINGTONG</au><au>SUN YUJING</au><au>ZHANG HONGJUAN</au><au>BI RANRAN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Heat treatment method for releasing binding-state phenolic acid</title><date>2022-12-13</date><risdate>2022</risdate><abstract>The invention discloses a combined phenolic acid release heat treatment method, and relates to the technical field of fruit and vegetable processing. The method comprises the following steps: removing free-state phenolic acid from fruit and vegetable raw material freeze-dried powder by using a methanol aqueous solution, and carrying out heat treatment on the aqueous solution to release combined-state phenolic acid so as to obtain the monomer phenolic acid. The processing process of the method does not pollute the environment, the release time is short, the efficiency is high, and convenience is brought to work for improving the content of available phenolic acid.
本发明公开了一种结合态酚酸释放的热处理方法，涉及果蔬加工技术领域。该方法包括：将果蔬原料冻干粉用甲醇水溶液去除自由态酚酸后将水溶液进行热处理，可以释放结合态酚酸，得到单体酚酸。本发明方法的加工过程不污染环境，而且释放时间短，效率较高，为提高可利用酚酸含量的工作带来便利。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Heat treatment method for releasing binding-state phenolic acid |
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