CN105495521B - 一种高强度透明热反应型香精的制备方法 - Google Patents
一种高强度透明热反应型香精的制备方法 Download PDFInfo
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Abstract
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CN201510521688.2A CN105495521B (zh) | 2015-08-24 | 2015-08-24 | 一种高强度透明热反应型香精的制备方法 |
CN201810709732.6A CN109007745A (zh) | 2015-08-24 | 2015-08-24 | 一种可可香精、蛋糕香精以及核桃香精 |
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CN105495521B true CN105495521B (zh) | 2018-05-29 |
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CN201810709732.6A Pending CN109007745A (zh) | 2015-08-24 | 2015-08-24 | 一种可可香精、蛋糕香精以及核桃香精 |
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CN105495521B (zh) * | 2015-08-24 | 2018-05-29 | 广州途富香料科技有限公司 | 一种高强度透明热反应型香精的制备方法 |
CN114009733A (zh) * | 2021-11-15 | 2022-02-08 | 广州百花香料股份有限公司 | 一种耐温性可可香型反应物的制备方法及其应用 |
Family Cites Families (15)
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DE60139692D1 (de) * | 2001-10-01 | 2009-10-08 | Nestle Sa | Peptide als Geschmacksstoffe |
ES2668553T3 (es) * | 2007-06-04 | 2018-05-18 | Nestec S.A. | Composición al horno |
CN100423651C (zh) * | 2007-12-29 | 2008-10-08 | 广东佳隆食品股份有限公司 | 浓缩鸡粉及制作工艺 |
CN101619173B (zh) * | 2009-07-29 | 2013-04-10 | 华南理工大学 | 一种同时制备食用安全性饮料用焦糖色素和增香剂的方法 |
CN102551009B (zh) * | 2010-12-17 | 2013-07-31 | 上海爱普植物科技有限公司 | 利用干果类原料制备天然干果香精的方法 |
CN102406148B (zh) * | 2011-11-25 | 2013-09-25 | 许静 | 天然蛋黄香精及其制备方法 |
CN104219966B (zh) * | 2012-03-30 | 2019-05-28 | 奇华顿股份有限公司 | 作为食品加香化合物的n-酰基-氨基酸衍生物 |
CN102894339A (zh) * | 2012-11-08 | 2013-01-30 | 天津春发生物科技集团有限公司 | 一种巧克力香精及其制备方法 |
CN103053988A (zh) * | 2012-12-20 | 2013-04-24 | 徐州工程学院 | 一种利用多孔淀粉制备微胶囊热反应型虾风味料的方法 |
CN104286798A (zh) * | 2013-07-17 | 2015-01-21 | 上海爱普植物科技有限公司 | 纯天然高浓度可可香精的制备方法 |
CN104172061B (zh) * | 2014-09-09 | 2015-09-30 | 王婧婧 | 一种杏仁香精的制备方法 |
CN104222992B (zh) * | 2014-09-16 | 2015-10-07 | 王婧婧 | 一种蛋黄香精的制备方法 |
CN104187539B (zh) * | 2014-09-17 | 2016-01-20 | 王婧婧 | 利用可可豆壳制备巧克力香精的方法 |
CN105495521B (zh) * | 2015-08-24 | 2018-05-29 | 广州途富香料科技有限公司 | 一种高强度透明热反应型香精的制备方法 |
CN108813533A (zh) * | 2018-05-22 | 2018-11-16 | 上海理工大学 | 一种热反应鱼味香精及其制备方法 |
-
2015
- 2015-08-24 CN CN201510521688.2A patent/CN105495521B/zh active Active
- 2015-08-24 CN CN201810709732.6A patent/CN109007745A/zh active Pending
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CN109007745A (zh) | 2018-12-18 |
CN105495521A (zh) | 2016-04-20 |
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