6 results about "Ethylmaltol" patented technology

The application provides a method and system for continuously purifying neutralized wastewater generated in an ethyl maltol production process and application thereof, and belongs to the technical field of chemical production. The method comprises the following steps: (1) pretreatment: flash evaporation of the neutralized wastewater, adjustment of pH value by liquid alkali, and obtaining pretreated neutralized wastewater; (2) mixing and extraction: pumping the pretreated neutralized wastewater and dichloromethane into a mixer for extraction; (3) post-treatment: after extraction, the heavy phase enters a heavy phase collection tank, distillation is performed, dichloromethane is distilled out for recycling, the remaining residue containing ethyl maltol enters a sublimation kettle to sublimate ethyl maltol semi-finished products, and the light phase is sent to a wastewater treatment system for wastewater treatment after secondary flash evaporation in a flash evaporation kettle. The method can improve the ethyl maltol yield, reduce the content of organic matter in the wastewater, reduce the wastewater treatment cost, and achieve the effects of cost reduction, energy saving and efficiency improvement.

The application relates to a compound soybean concentrated protein, which comprises the following components: 50-72 parts of soybean protein isolate, 4-13 parts of soybean dietary fiber, 20-25 parts of soybean powder, 0.5-0.8 parts of ethyl maltol, 21-27 parts of water-soluble coating taste-improving particles, and 2-3 parts of an emulsifier, wherein the water-soluble coating taste-improving particles comprise a coating wall mixture and a core mixture, and the mass ratio of the coating wall mixture to the core mixture is 5:1. The beneficial effects are as follows: compared with a product made of traditional compound concentrated protein, the product has significant improvement in elasticity and hardness, the mixing time with sausage meat is shortened, the mixing production efficiency is improved, the product has the advantages of being delicate and glossy, not sticking to sausage casing, lubricated taste, high hardness, good elasticity, no water and oil seepage phenomenon, high yield, good water and oil retention effect, and the like, the edible spices are stored in a closed manner, and are mixed into the sausage at last during mixing and stirring, the sausage has more sufficient fragrance, the yield is improved, and the taste of the product is improved.

This application relates to an ethyl maltol hapten, a complete antigen, and their applications. The ethyl maltol hapten prepared by this invention fully retains the negatively charged hydroxyl group on the pyran ring of ethyl maltol, and introduces a linear arm with an active group from the oxygen atom of the pyran ring, completely exposing the structural features of ethyl maltol and improving the immunogenicity of the antigen. The further prepared ethyl maltol complete antigen and monoclonal antibody exhibit high sensitivity for ELISA detection, with an IC50 rating of [missing information]. 50 The value is 4.5 μg / L; ethyl maltol complete antigen and monoclonal antibody are used in colloidal gold immunochromatography, which can quickly and conveniently detect ethyl maltol. The colloidal gold immunochromatographic test strip prepared in this invention has a detection sensitivity of 1 µg / L for ethyl maltol.

This invention relates to the field of food processing, specifically to a deodorizing liquid for fresh beef tripe, its preparation method, and the deodorizing process. The deodorizing liquid comprises the following raw materials: 15-25% onion and garlic paste, 30-50% plant extract, 2-5% tea polyphenols, 0.1-0.5% caramel-flavored ethyl maltol, 0.05-0.1% low-temperature compound enzyme, 0.01-0.05% flavor protease, and the balance being water. The plant extract is a mixture of perilla, mint, and lemon. The total mass percentage of natural raw materials—onion, garlic, perilla, mint, lemon, and tea polyphenols—exceeds 70%, and the only artificial additives are caramel-flavored ethyl maltol (<0.5%) and low-temperature enzyme (<0.15%), making it green and environmentally friendly.

The application discloses a lemon essence, a preparation method and application thereof, and belongs to the field of essence preparation. The lemon essence comprises the following raw materials: lemon fruit fragrance 10-15%, green fragrance 1-2%, sweet agent 1-3%, enhancer 5-10%, stabilizer 1-3%, and the rest is an alcohol solvent. The lemon fruit fragrance comprises lemon oil, sweet orange oil and D-limonene; the green fragrance comprises orange flower alcohol, leaf alcohol, linalool, oxidized linalool, alpha-terpineol, beta-terpinene, isopinocamphone and lemon aldehyde; the sweet agent comprises ethyl maltol and vanillin propylene glycol acetal; the enhancer comprises ethyl butyrate, ethyl 2-methyl butyrate, ethyl acetoacetate, leaf alcohol acetate, linalyl acetate and geranyl acetate; and the stabilizer comprises a low-carboxylic acid, a heat-resistant agent and an antioxidant. The application can inhibit the oxidation and thermal decomposition of the easily-oxidized components from the molecular level by synergistically compounding the components, significantly improves the aroma stability of the essence under long-term storage and high-temperature processing conditions, and can be widely applied in the fields of beverages, foods and the like.

This invention relates to the field of packaging materials technology, and particularly to a two-component solvent-free polyurethane adhesive. Traditional "ethyl maltol migration resistance" solutions mostly rely on physical barriers, lacking a solution to the problem of ethyl maltol precipitation at the molecular interaction level. The two-component solvent-free polyurethane adhesive of this invention forms a dual network structure of covalent crosslinking and metal-coordinated crosslinking after the A / B components react, inhibiting the diffusion of small-molecule ethyl maltol at the molecular structure level. After the A / B components are mixed and cured, without the presence of primary aromatic amines, the migration risk of ethyl maltol can be significantly reduced, while also exhibiting good adhesive strength and stability, making it suitable for solvent-free lamination of food flexible packaging materials.