http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103082032-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb351a5a4e03ee3773bd0df5dbae9ac3 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-04 |
| filingDate | 2012-12-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_07f2dd5f0527a6fe7b3a42de43d5159a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6dbbbd7404908c32cf66657a1ff3c861 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_59a82a2c2ed857673e1ad4c9f9189686 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_864a2ef2eb0cca1f9c219e596e00e2ec http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3e88bb29628cce1d13897e9d054e2068 |
| publicationDate | 2014-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103082032-B |
| titleOfInvention | Preparation method of beewax-based plastic fat |
| abstract | The invention discloses a preparation method of beewax-based plastic fat, belongs to the field of combination of a supramolecular chemistry technology and a plastic fat preparation technology for food, and in particular relates to a preparation method of low-saturation/low trans-fatty acid plastic fat. The method comprises the steps of: adding 3-16 percent of food-grade beewax which is benefit for human body into state low erucic acid colza oil and a oil-water mixture in a certain proportion; uniformly dissolving gel into grease under the conditions of heating at 80-100 DEG C, stirring at a rotation speed of 100-1,000rpm and homogenizing at 10-50MP; and cooling to a room temperature or a lower temperature at a cooling rate of 1-20 DEG C/min to obtain required plastic fat. The preparation method is simple, mild in conditions and low in cost; the content of the obtained grease saturated fatty acid is lower than 8 percent; the content of the trans-fatty acid is lower than 0.4 percent; and the physico-chemical property of the plastic fat is superior to vegetable shortening on the market, so that the plastic fat for food with high quality can be prepared individually or in a mode of compounding with other stearins. |
| priorityDate | 2012-12-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.