http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105072923-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-197 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-198 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-1975 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-115 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-1975 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-198 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-197 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-003 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
| filingDate | 2014-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105072923-B |
| titleOfInvention | The flavor and texture of bran and plumule improve |
| abstract | By while transmitting with transmitting and mixing ground bran and germ fraction in mixing apparatus, being heated to ground bran and germ fraction, to improve ground bran and germ fraction or partial flavor and texture.It can carry out the heating, bran and germ fraction or part are heated to about 285 ℉ to the temperature of about 410 ℉, so as to make the component and moisture evaporation of volatile wheat wheaty flavor flavor in ground bran and germ fraction, and produce in bran component butter taste, nut taste, caramelization flavor.The component and moisture of wheat wheaty flavor flavor are removed from mixing and transmission equipment during heating treatment.Substantial moisture reduction is used together with the high-temperature heating under low moisture content, flavor can be provided to develop and reduce wheat wheaty flavor property (wheatiness), granular property (graininess) or raw raw meat property (rawness) simultaneously, and can also be achieved lipase and inhibit and to the rancid stabilization caused by the generation of free fatty. |
| priorityDate | 2013-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 155.