CN1313031C - 含琼脂二糖的组合物 - Google Patents
含琼脂二糖的组合物 Download PDFInfo
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- CN1313031C CN1313031C CNB00810204XA CN00810204A CN1313031C CN 1313031 C CN1313031 C CN 1313031C CN B00810204X A CNB00810204X A CN B00810204XA CN 00810204 A CN00810204 A CN 00810204A CN 1313031 C CN1313031 C CN 1313031C
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- agarobiose
- agar
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- beverage
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Abstract
Description
含琼脂二糖的组成的添加量(%,w/v) | 刺激性味觉的减轻程度 | 甜味幅度增强程度 | 总评价 | |||||||||
含琼脂二糖的组成(%) | 琼脂二糖(%) | 乙酸溶液 | 氯化钠溶液 | 辣椒胶溶液 | 蔗糖溶液 | |||||||
I,II | I | II | 酸 味 | 咸 味 | 辛辣味 | 甜 味 | ||||||
0 | 0 | 0 | - | - | - | - | - | - | - | - | - | - |
0.01 | 0.004 | 0.0016 | - | - | - | - | - | - | - | - | - | - |
0.1 | 0.044 | 0.016 | + | + | + | + | + | + | + | + | + | + |
0.5 | 0.22 | 0.081 | ++ | + | ++ | + | ++ | + | ++ | + | ++ | ++ |
1 | 0.44 | 0.162 | +++ | ++ | +++ | ++ | +++ | ++ | +++ | ++ | +++ | ++ |
5 | 2.21 | 0.81 | +++ | +++ | +++ | +++ | +++ | +++ | +++ | +++ | +++ | +++ |
10 | 4.41 | 1.62 | +++ | +++ | +++ | +++ | +++ | +++ | +++ | +++ | +++ | +++ |
30 | 13.23 | 4.86 | +++ | +++ | +++ | +++ | +++ | +++ | +++ | +++ | +++ | +++ |
50 | 22.1 | 8.10 | +++ | +++ | +++ | +++ | +++ | +++ | +++ | +++ | +++ | +++ |
70 | 30.90 | 11.34 | +++ | +++ | +++ | +++ | +++ | +++ | +++ | +++ | +++ | +++ |
90 | 39.70 | 14.58 | +++ | +++ | +++ | +++ | +++ | +++ | +++ | +++ | +++ | +++ |
产品1 | 产品2 | 对照品 | |
舌尝感觉 | |||
可口度(Mellowness) | 4.1 | 4.3 | 2.5 |
爽滑性(Smoothness) | 4.2 | 4.3 | 2.6 |
味觉 | |||
苦味 | 3.7 | 3.5 | 3.0 |
平衡度(Balance) | 4.0 | 3.8 | 2.9 |
幅度 | 3.5 | 4.0 | 3.0 |
风味 | 3.5 | 3.5 | 3.2 |
总体评价 | 3.8 | 3.9 | 2.9 |
果糖/葡萄糖的液体糖 | 150g |
纯蜂蜜 | 2g |
巴西可可提取物 | 1g |
人参提取物 | 0.1g |
蜂王浆 | 0.05g |
维生素C | 0.5g |
烟酰胺 | 0.1g |
盐酸维生素B1 | 0.02g |
盐酸维生素B6 | 0.02g |
L-苯丙氨酸 | 0.04g |
L-异亮氨酸 | 0.01g |
柠檬酸 | 1.5g |
香料 | 2g |
去离子水 | 余量 |
总量 | 1000ml |
产品3 | 产品4 | 对照品 | |
舌尝感觉 | |||
可口度 | 4.0 | 4.5 | 2.5 |
味觉 | |||
平衡度 | 3.8 | 3.7 | 2.9 |
幅度 | 4.5 | 4.3 | 2.7 |
风味 | 3.5 | 3.5 | 3.2 |
总评 | 4.0 | 4.0 | 2.8 |
冷冻浓橘(Citrus unshiu)汁(白利糖度45) | 110g |
砂糖 | 80g |
柠檬酸 | 2g |
柠檬酸钠 | 0.5g |
柑桔香精(Orange essence) | 2g |
5%(v/v)乙醇水溶液 | 其余量 |
总量 | 1000ml |
产品5 | 产品6 | 对照品 | |
舌尝感觉 | |||
可口度 | 4.1 | 4.3 | 2.9 |
爽滑性 | 4.2 | 4.4 | 2.8 |
味觉 | |||
平衡度 | 4.3 | 4.2 | 2.4 |
幅度 | 4.5 | 4.1 | 2.8 |
余味 | 4.3 | 4.5 | 3.2 |
总评 | 4.3 | 4.3 | 2.8 |
葡萄糖 | 48g |
果糖 | 7.8g |
柠檬酸 | 1.4g |
柠檬酸钠 | 1.0g |
纯盐 | 0.3g |
乳酸钙 | 0.1g |
氯化镁 | 0.1g |
维生素C | 0.2g |
盐酸维生素B1 | 0.02g |
酸橙香料 | 2g |
去离子水 | 余量 |
总量 | 1000g |
产品7 | 产品8 | 对照品 | |
舌尝感觉 | |||
可口度 | 4.1 | 4.4 | 2.6 |
爽滑性 | 4.0 | 4.2 | 2.4 |
味觉 | |||
平衡度 | 4.0 | 3.9 | 3.1 |
幅度 | 4.5 | 4.2 | 3.0 |
酸味 | 4.2 | 4.1 | 2.9 |
风味 | 3.7 | 3.8 | 3.0 |
总评 | 4.1 | 4.1 | 2.8 |
产品9 | 产品10 | 对照品 | |
舌尝感觉 | |||
可口度 | 3.9 | 4.2 | 2.7 |
爽滑性 | 3.8 | 4.1 | 2.9 |
味觉 | |||
平衡度 | 4.6 | 4.5 | 2.5 |
幅度 | 4.4 | 4.2 | 2.6 |
余味 | 4.0 | 4.1 | 2.8 |
风味 | 3.6 | 3.7 | 3.2 |
总评 | 4.1 | 4.1 | 2.8 |
产品11 | 产品12 | 对照品 | |
舌尝感觉 | |||
可口度 | 3.7 | 3.9 | 2.3 |
爽滑性 | 3.5 | 3.7 | 2.7 |
味觉 | |||
平衡度 | 4.3 | 4.4 | 3.1 |
幅度 | 4.4 | 4.6 | 2.4 |
余味 | 4.6 | 4.8 | 2.3 |
风味 | 4.0 | 4.1 | 3.5 |
总评 | 3.8 | 3.1 | 2.4 |
产品13 | 产品14 | 对照品 | |
舌尝感觉 | |||
可口度 | 4.3 | 4.6 | 3.0 |
爽滑性 | 4.0 | 4.4 | 2.7 |
质地 | 4.2 | 4.4 | 3.1 |
总评 | 4.2 | 4.5 | 2.9 |
舌尝感觉 | 平衡度幅度 | 质地 | 总体评价 | |||||||||
奶油巧克力 | P | C | P | C | P | C | P | C | ||||
15 | 18 | 15 | 18 | 15 | 18 | 15 | 18 | |||||
3.8 | 4.2 | 2.5 | 4.4 | 4.6 | 2.9 | 3.9 | 4.0 | 2.7 | 4.0 | 4.3 | 2.7 | |
糖果 | P | C | P | C | P | C | P | C | ||||
16 | 19 | 16 | 19 | 16 | 19 | 16 | 19 | |||||
4.3 | 4.1 | 2.5 | 4.3 | 4.5 | 2.8 | 4.1 | 4.5 | 2.5 | 3.7 | 3.1 | 2.6 | |
橙子果冻 | P | C | P | C | P | C | P | C | ||||
17 | 20 | 17 | 20 | 17 | 20 | 17 | 20 | |||||
4.1 | 4.5 | 2.3 | 4.0 | 4.1 | 3.0 | 4.2 | 4.4 | 2.5 | 4.1 | 4.3 | 2.6 |
舌尝感觉 | 平衡度幅度 | 质地 | 总体评价 | |||||||||
熟鱼团 | P | C | P | C | P | C | P | C | ||||
21 | 23 | 21 | 23 | 21 | 23 | 21 | 23 | |||||
4.2 | 4.4 | 2.9 | 4.0 | 4.1 | 2.8 | 4.0 | 4.2 | 2.8 | 4.1 | 4.2 | 2.6 | |
香肠 | P | C | P | C | P | C | P | C | ||||
22 | 24 | 22 | 24 | 22 | 24 | 22 | 24 | |||||
3.7 | 3.8 | 2.7 | 4.0 | 3.8 | 2.9 | 3.7 | 3.8 | 2.6 | 3.8 | 3.8 | 2.7 |
产品25 | 产品26 | 对照品 | |
舌尝感觉 | 3.4 | 3.5 | 2.8 |
质地 | 3.5 | 3.7 | 3.0 |
总评 | 3.5 | 3.6 | 2.9 |
发面团 | 小麦面粉 | 70份 |
酵母 | 2份 | |
发酵食品 | 0.1份 | |
水 | 40份 | |
死面团 | 小麦面粉 | 30份 |
糖 | 5份 | |
盐 | 2份 | |
起酥油 | 5份 | |
酪素 | 0.5份 | |
水 | 25份 | |
制备条件 | 发酵 | 4小时(温度:27℃;湿度:75%) |
干燥 | 40分钟(温度:38℃;湿度:85%) | |
烘烤 | 35分钟(温度:210℃) |
组成 | 小麦面粉 | 100份 |
糖 | 15份 | |
盐 | 0.8份 | |
焙烤粉 | 1份 | |
猪油 | 5份 | |
酵母 | 3.5份 | |
水 | 43.5份 | |
制备条件 | 干燥 | 90分钟(温度:45℃;湿度:75%) |
蒸 | 15分钟 |
舌尝感觉 | 平衡度幅度 | 质地 | 总体评价 | |||||||||
面包 | P | C | P | C | P | C | P | C | ||||
27 | 29 | 27 | 29 | 27 | 29 | 27 | 29 | |||||
3.3 | 3.5 | 2.5 | 3.5 | 3.9 | 2.7 | 3.2 | 3.7 | 2.3 | 3.1 | 1.9 | 1.4 | |
包子 | P | C | P | C | P | C | P | C | ||||
28 | 30 | 28 | 30 | 28 | 30 | 28 | 30 | |||||
3.0 | 3.5 | 2.3 | 3.4 | 3.7 | 2.6 | 3.2 | 3.4 | 2.1 | 3.2 | 3.5 | 2.3 |
产品31 | 产品32 | 对照品 | |
舌尝感觉 | |||
可口度 | 3.5 | 3.8 | 2.7 |
爽滑性 | 3.7 | 4.0 | 2.8 |
味觉 | |||
平衡度 | 3.2 | 3.4 | 2.7 |
幅度 | 3.3 | 3.5 | 2.7 |
余味 | 3.4 | 3.5 | 2.7 |
风味 | 2.8 | 2.9 | 2.8 |
总评 | 3.4 | 3.6 | 2.8 |
日本甜酒 | 发酵的调味品 | |||||
产品 | 对照品 | 产品 | 对照品 | |||
33 | 35 | 34 | 36 | |||
舌尝感觉 | ||||||
可口度 | 3.1 | 3.7 | 2.7 | 3.1 | 3.6 | 2.6 |
柔和度 | 3.8 | 4.1 | 3.0 | 3.5 | 3.8 | 2.8 |
味觉 | ||||||
平衡度 | 3.4 | 3.2 | 3.0 | 3.0 | 2.6 | 2.4 |
余味 | 3.3 | 3.5 | 3.0 | 2.8 | 3.1 | 2.3 |
风味 | 2.8 | 2.7 | 2.6 | 2.7 | 2.7 | 2.5 |
总评 | 3.3 | 3.4 | 2.9 | 3.1 | 3.2 | 2.6 |
产品37 | 对照品 | |
味觉 | 3.5 | 3.0 |
成熟度/协调性 | 4.0 | 3.1 |
风味 | 3.0 | 2.8 |
外观 | 3.6 | 3.3 |
总评 | 3.5 | 3.1 |
产品38 | 对照品 | |
味觉 | 4.0 | 3.2 |
成熟度/协调性 | 4.2 | 3.2 |
风味 | 3.0 | 2.6 |
外观 | 3.2 | 3.1 |
总评 | 3.6 | 3.0 |
产品39 | 对照品 | |
味觉 | 3.8 | 3.0 |
成熟度/协调性 | 3.7 | 3.2 |
风味 | 3.2 | 3.0 |
外观 | 3.2 | 3.1 |
总评 | 3.5 | 3.0 |
柠檬酸降解产物(在实施例3中制备) | 20.0% |
米醋 | 40.0% |
日本沙淇酒 | 5.0% |
“Namishio”(标准盐) | 6.0% |
糖类 | 4.0% |
酸化剂 | 0.5% |
增稠剂 | - |
水 | 余量 |
Agabiose | 2.0% |
米醋 | 12.5% |
酱油 | 12.5% |
糖 | 8.0% |
日本沙淇酒 | 4.0% |
“Namishio”(标准盐) | 4.0% |
酸化剂 | 0.7% |
氨基酸等 | 1.8% |
增稠剂 | 0.05% |
水 | 其余 |
醋型 | 酱油型 | |||
产品40 | 对照品 | 产品41 | 对照品 | |
味觉 | 3.6 | 3.0 | 3.8 | 3.1 |
成熟度/协调性 | 4.0 | 2.8 | 3.8 | 2.9 |
风味 | 3.2 | 3.1 | 3.3 | 3.1 |
外观 | 3.4 | 3.2 | 3.3 | 3.0 |
总评 | 3.6 | 3.0 | 3.6 | 3.0 |
产品44kurozu风味 | 产品45kurozu/生姜风味 | 产品45kurozu/生姜风味;乳清无机物味 | |
琼脂降解液(%) | 5 | 5 | 5 |
kurozu(Sakamoto)(%) | 2.5 | 2.5 | 2.5 |
1/5李子汁(%) | 1.0 | 1.0 | 1.0 |
麝香葡萄汁(%) | 0.5 | 0.5 | 0.5 |
糖(%) | 3 | 3 | 3 |
调节pH的柠檬酸钠(%) | 0.04 | 0.04 | 0.04 |
乳清无机物(%) | 0 | 0 | 0.05 |
生姜提取物(%) | 0 | 0.007 | 0.01 |
生姜香料(%) | 0 | 0.01 | 0.02 |
pH | 3.3 | 3.3 | 3.3 |
白利糖度 | 4.6 | 4.6 | 4.6 |
酸性(%)(对应的柠檬酸) | 0.36 | 0.36 | 0.36 |
产品47kurozu风味 | 产品48kurozu/生姜风味 | 产品49kurozu/生姜风味;乳清无机物味 | |
Agaoligo(%) | 0.5 | 0.5 | 0.5 |
kurozu(Sakamoto)(%) | 2.5 | 2.5 | 2.5 |
1/5李子汁(%) | 1.0 | 1.0 | 1.0 |
麝香葡萄汁(%) | 0.5 | 0.5 | 0.5 |
糖(%) | 3 | 3 | 3 |
调节pH的柠檬酸钠(%) | 0.09 | 0.09 | 0.09 |
乳清无机物(%) | 0 | 0 | 0.05 |
生姜提取物(%) | 0 | 0.007 | 0.01 |
生姜香料(%) | 0 | 0.01 | 0.02 |
pH | 3.3 | 3.3 | 3.3 |
白利糖度 | 4.6 | 4.6 | 4.6 |
酸性(%)(对应的柠檬酸) | 0.36 | 0.36 | 0.36 |
琼脂降解液 | Agaoligo | 对照 | |||||||
产品(对照) | 44 | 45 | 46 | 47 | 48 | 49 | 1 | 2 | 3 |
味觉 | 3.6 | 3.8 | 4.0 | 3.5 | 3.6 | 3.9 | 2.7 | 3.0 | 3.1 |
Dn熟度/协调性 | 3.7 | 4.0 | 4.3 | 3.5 | 3.8 | 4.2 | 2.5 | 2.6 | 2.8 |
风味 | 3.2 | 3.9 | 4.2 | 3.1 | 3.8 | 4.2 | 2.4 | 2.6 | 2.8 |
外观 | 3.4 | 3.5 | 3.5 | 3.4 | 3.5 | 3.5 | 3.3 | 3.3 | 3.4 |
总评 | 3.5 | 3.8 | 4.2 | 3.3 | 3.7 | 4.1 | 2.6 | 2.7 | 2.9 |
还原的淀粉糖浆 | 1kg |
Agaoligo | 26.4g |
酸化剂 | 12g |
李子颗粒 | 10g |
香料(李子) | 1.6g |
盐 | 1g |
天然色素 | 0.4g |
舌尝感觉 | 平衡度/幅度 | 质地 | 总评 | |
产品50 | 4.4 | 4.5 | 4.3 | 4.0 |
对照品 | 2.5 | 2.8 | 2.5 | 2.6 |
材料 | 含量 |
Ultra Agar AX-30(%) | 0.01,0.1,0.25,0.5,1.0 |
糖(%) | 6.6 |
1/7葡萄柚汁(%) | 0.15 |
柠檬酸(%) | 0.08 |
柠檬酸钠(%) | 0.05 |
香料(葡萄柚)(%) | 0.1 |
pH | 3.7 |
白利糖度 | 7.2 |
酸度(%)(对应于柠檬酸) | 0.1 |
UltraAgar(%w/v) | 产品 | 对照(1) | 对照(2) | |||||||||
粘度(cps) | 感觉评价 | 粘度(cps) | 感觉评价 | 粘度(cps) | 感觉评价 | |||||||
T | A | F | T | A | F | T | A | F | ||||
0.01 | 2 | ◎ | ◎ | ◎ | 3 | ◎ | | ○ | 4 | ◎ | × | ○ |
0.1 | 16 | ◎ | ◎ | ◎ | 18 | ◎ | | ○ | 22 | ◎ | × | ○ |
0.25 | 52 | ◎ | ◎ | ◎ | 57 | ◎ | | ○ | 61 | ◎ | × | ○ |
0.5 | 163 | ◎ | ◎ | ◎ | 180 | ◎ | | ○ | 206 | ◎ | × | ○ |
1.0 | 成凝胶 | | | | 成凝胶 | × | × | × | 成凝胶 | × | × | × |
时间 | 产品 | 对照(2) | 对照(1) | |||||||||
(月) | 粘度(cps) | 感觉评价 | 粘度(cps) | 感觉评价 | 粘度(cps) | 感觉评价 | ||||||
T | A | F | T | A | F | T | A | F | ||||
开始 | 52 | ◎ | ◎ | ◎ | 57 | ◎ | | ○ | 61 | ◎ | × | ○ |
1 | 52 | ◎ | ◎ | ◎ | 52 | ◎ | | ○ | 50 | ◎ | × | ○ |
3 | 52 | ◎ | ◎ | ◎ | 51 | ◎ | | ○ | 46 | ○ | × | ○ |
6 | 51 | ◎ | ◎ | ◎ | 47 | ◎ | | ○ | 44 | ○ | × | ○ |
9 | 49 | ◎ | ◎ | ◎ | 46 | ○ | | ○ | 41 | × | × | ○ |
材料 | 含量 |
Ultra Agar AX-30(%) | 0.3 |
糖(%) | 6.6 |
1/6浓缩的梨子汁(%) | 0.2 |
抗坏血酸钠(%) | 0.01 |
香料(梨子) | 0.1 |
pH | 4.5 |
白利糖度 | 7.2 |
酸性(%)(对应于柠檬酸) | 0.09 |
粘度(cps) | 70 |
原料 | 含量 |
Ultra Agar AX-30(%) | 0.3 |
糖(%) | 6.0 |
抗坏血酸钠(%) | 0.01 |
香料(%) | 0.2 |
pH | 5.6 |
白利糖度 | 6.5 |
酸性(%)(对应于柠檬酸) | 0.03 |
粘度(cps) | 67 |
原料 | 含量 |
Ultra Agar AX-30(%) | 0.25 |
可可粉(%) | 1.0 |
糖(%) | 6.6 |
柠檬酸钠(%) | 0.05 |
维生素C(%) | 0.02 |
乳浊剂(%) | 0.05 |
香料(%) | 0.1 |
pH | 3.8 |
白利糖度 | 7.0 |
酸性(%)(对应于柠檬酸) | 0.23 |
粘度(cps) | 70 |
原料 | 含量 |
艾蒿香料(%) | 0.5 |
Ultra Agar AX-30(%) | 0.3 |
柚子汁(%) | 1.0 |
糖(%) | 6.6 |
柠檬酸钠(%) | 0.05 |
维生素C(%) | 0.08 |
香料(%) | 0.1 |
乳浊剂(%) | 0.1 |
PH | 4.0 |
白利糖度 | 7.4 |
酸性(%)(对应于柠檬酸) | 0.14 |
粘度(cps) | 95 |
原料 | 含量 |
绿茶粉末(%) | 0.5 |
Ultra Agar AX-30(%) | 0.3 |
柚子汁(%) | 1.0 |
糖(%) | 6.6 |
柠檬酸钠(%) | 0.05 |
维生素C(%) | 0.08 |
乳浊剂(%) | 0.1 |
PH | 4.0 |
白利糖度 | 7.4 |
酸性(%)(对应于柠檬酸) | 0.13 |
粘度(cps) | 90 |
Claims (12)
Applications Claiming Priority (7)
Application Number | Priority Date | Filing Date | Title |
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JP13485099 | 1999-05-14 | ||
JP134850/99 | 1999-05-14 | ||
JP200424/99 | 1999-07-14 | ||
JP20042499 | 1999-07-14 | ||
JP24289/00 | 2000-02-01 | ||
JP2000024289 | 2000-02-01 | ||
PCT/JP2000/002921 WO2000069285A1 (fr) | 1999-05-14 | 2000-05-08 | Composition contenant de l'agarobiose |
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CNA2007100840714A Division CN101002599A (zh) | 1999-05-14 | 2000-05-08 | 含液体琼脂且具有改善的流动性的饮料及其制备方法 |
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CN1360470A CN1360470A (zh) | 2002-07-24 |
CN1313031C true CN1313031C (zh) | 2007-05-02 |
Family
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US (2) | US7217817B1 (zh) |
EP (2) | EP1179300A4 (zh) |
JP (2) | JP4796697B2 (zh) |
KR (3) | KR100682592B1 (zh) |
CN (1) | CN1313031C (zh) |
AU (1) | AU4318000A (zh) |
TW (1) | TWI247585B (zh) |
WO (1) | WO2000069285A1 (zh) |
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JP4793334B2 (ja) * | 2007-06-18 | 2011-10-12 | ユーハ味覚糖株式会社 | 飲料組成物及びその製造方法 |
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KR101223824B1 (ko) * | 2010-05-13 | 2013-01-17 | 홍인수 | 한천을 이용한 식혜음료의 제조방법 |
JP2012139148A (ja) * | 2010-12-28 | 2012-07-26 | Fuji Oil Co Ltd | 分散剤及びそれを用いた飲料 |
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WO2013113086A1 (pt) * | 2012-02-02 | 2013-08-08 | Universidade Federal De Pernambuco | Filme polimérico de ágar hidrossoluvel e seu processo de obtenção |
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JP2015136317A (ja) * | 2014-01-22 | 2015-07-30 | 日本メナード化粧品株式会社 | 食酢を配合したマンネンタケ抽出物含有飲食物 |
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WO2018093129A1 (ko) * | 2016-11-15 | 2018-05-24 | 고려대학교 산학협력단 | 항충치 활성을 갖는 아가로바이오스 또는 아가로올리고당의 용도 |
CN107794158A (zh) * | 2017-11-01 | 2018-03-13 | 中国海洋大学 | 一种保健型海洋寡糖黄酒的制备方法 |
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CN117678727A (zh) * | 2023-12-14 | 2024-03-12 | 山东海之宝海洋科技有限公司 | 乳酸菌发酵在调味料制备中的用途 |
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Also Published As
Publication number | Publication date |
---|---|
EP1179300A4 (en) | 2005-09-21 |
KR20010113917A (ko) | 2001-12-28 |
JP4796697B2 (ja) | 2011-10-19 |
KR100816665B1 (ko) | 2008-03-26 |
US7217817B1 (en) | 2007-05-15 |
TWI247585B (en) | 2006-01-21 |
EP1987727A1 (en) | 2008-11-05 |
EP1179300A1 (en) | 2002-02-13 |
AU4318000A (en) | 2000-12-05 |
JP4819849B2 (ja) | 2011-11-24 |
KR100857844B1 (ko) | 2008-09-10 |
WO2000069285A1 (fr) | 2000-11-23 |
JP2008278893A (ja) | 2008-11-20 |
KR20070038182A (ko) | 2007-04-09 |
KR100682592B1 (ko) | 2007-02-15 |
US20070202238A1 (en) | 2007-08-30 |
KR20060080247A (ko) | 2006-07-07 |
CN1360470A (zh) | 2002-07-24 |
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