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76 results about "Allyl thiocyanate" patented technology

Allyl isothiocyanate (AITC) is the organosulfur compound with the formula CH2CHCH2NCS. This colorless oil is responsible for the pungent taste of mustard, radish, horseradish, and wasabi.

Farm chemical composition and application thereof

InactiveCN103814932ALower doseReduce the labor required for pesticide applicationBiocideFungicidesAllyl thiocyanatePesticide residue
The invention provides a farm chemical composition and application thereof. The farm chemical composition comprises the active components of dimethyl disulfide and allyl isothiocyanate. The farm chemical composition is used for disinfecting soil of crop fields for vegetables, strawberry, flower, melons, Chinese herbal medicines and the like and soil of a nursery, an orchard, a tea garden and a forest before sowing, and can effectively prevent and control root knot nematodes, soil-borne pathogenic fungi, soil-borne pathogenic bacteria and common farmland weeds during agricultural crop planting, especially the root knot nematodes, fusaria and abutilon theophrasti. The farm chemical composition has the benefits as follows: (1) the farm chemical composition has an unexpected synergistic effect within a certain proportion range, so that nematode-killing, bactericidal and weeding effects of the farm chemical composition are obviously better than those of a single component, the using dosage of farm chemicals, the farm chemical delivering labor and the farm chemical delivering cost are reduced, and the adverse effect on the environment and farm chemical residues are reduced; (2) the farm chemical composition has a wide prevention and control spectrum, and can be widely used for preventing and controlling soil-borne pathogenic nematodes, soil-borne pathogenic bacteria and weeds during agricultural crop planting.
Owner:INST OF PLANT PROTECTION CHINESE ACAD OF AGRI SCI

Gentle type yellow mustard sauce easy to smear and preparation method thereof

The invention discloses a gentle type yellow mustard sauce easy to smear and a preparation method thereof, and belongs to the fruit and vegetable food processing technical field. The product is prepared through activation, preliminary crushing, superfine grinding, heating dissolving, stirring, fermentation, compounding, ultrasonic emulsification and sterilization. Yellow mustard seeds are subjected to low-temperature crushing, so that myrosase activity is protected, enzyme inactivation is avoided from being caused by high temperature, allyl isothiocyanate is fully generated from glucosinolate in the mustard seeds, and thus the production of other bitter substances is reduced. With addition of a right amount of soybean protein, the stability of allyl isothiocyanate hydrolyzed from the mustard powder is improved, and main flavor substance isothiocyanates are not easy to volatilize. With addition of sorbitol, the water activity of the yellow mustard sauce is reduced, hydrolysis of allyl isothiocyanate is inhibited, and the flavor of the yellow mustard sauce is extended. Beta-cyclodextrin is added for embedding allyl isothiocyanate, so that the product is mellower in taste, tastes gentle and does not produce stimulation of nose choking, and the acceptable degree of the product is increased. Intermittent ultrasonic emulsification homogenization makes the yellow mustard sauce be more homogenous and have better smearing property, and flexible sterilization is adopted at a later period so as to better retain the flavor of the product.
Owner:JIANGNAN UNIV +1

High-temperature-resistant mustard-flavored seasoning and preparation method and application thereof

The invention discloses a high-temperature-resistant mustard-flavored seasoning and a preparation method and application thereof, and belongs to the technical field of seasoning processing. Accordingto the formula, the high-temperature-resistant mustard-flavored seasoning is prepared from the following components in parts by weight: 15-20 parts of horseradish powder, 5-10 parts of mustard powder,5-10 parts of white vinegar, 2-4 parts of salt, 3-9 parts of xylitol, 50-70 parts of water, 6-8 parts of sunflower oil, 0.1-0.3 part of ginger powder, 0.4-0.8 part of xanthan gum, 0.1-0.4 part of white pepper, 4-6 parts of starch sodium octenylsuccinate, 0.2-0.5 part of nano silica sol, 5-6 parts of beta-cyclodextrin, 0.1-0.2 part of ascorbic acid and 0.2-0.4 part of glyceryl monostearate. The high-temperature-resistant mustard-flavored seasoning is prepared by taking horseradish as a raw material through the steps of freeze drying, ball-milling superfine pulverization, heating dissolving, stirring, soaking, burdening and radio frequency sterilization. The high-temperature-resistant mustard-flavored seasoning can be applied to coated high-temperature fried food or coated high-temperaturebaked food, the problem that allyl isothiocyanate substances do not resist heat and are volatile in the heating process of the mustard-flavored seasoning is solved, and the mustard flavor preservationrate of mustard sauce under the high-temperature condition exceeds 95%.
Owner:GUANGDONG JIAHAO FOOD +1

Method for assisting in hydrolyzing glucosinolate in mustard seeds into isothiocyanate by combining ultrahigh static pressure with conversion liquid

The invention discloses a method for assisting in hydrolyzing glucosinolate in mustard seeds into isothiocyanate by combining ultrahigh static pressure with conversion liquid. The method comprises thefollowing steps: mixing mustard seeds or mustard seed powder with a conversion solution according to a solid-liquid ratio of (1: 1)-(1: 5), fully grinding into slurry by a colloid mill, then carryingout pressure maintaining treatment for 5-30 minutes under the pressure of 200-600MPa, then releasing the pressure, and taking out to obtain the isothiocyanate. The average particle size of the slurryformed by the colloid mill should be within the range of 50-315 [mu] m. The isothiocyanate mainly refers to allyl isothiocyanate and phenyl isothiocyanate. According to the method, glucosinolate is hydrolyzed into isothiocyanate under the assistance of an ultrahigh static pressure technology and a conversion solution, the hydrolysis efficiency is high, glucosinolate can be completely hydrolyzed within 30 minutes, and the traditional industry needs 2-3 days; the isothiocyanate produced by the method is high in yield and high in stability. The method is simple in process and remarkable in effect, a green physical processing technology is adopted, and no heating or additive is added in the processing process.
Owner:JINAN UNIVERSITY
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