http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105154212-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B1-06 |
| filingDate | 2015-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105154212-B |
| titleOfInvention | A kind of preparation method of heavy fragrant peanut oil |
| abstract | The invention discloses a kind of preparation method of heavy fragrant peanut oil, step includes：Crude peanut and peanut meal are obtained after peanut cold pressing, and compound amino acid is added after carrying out biological enzymolysis to peanut meal and reduced sugar carries out thermal response, and synchronizes reaction, extraction by oil phase of crude peanut, the peanut oil obtained after water-oil separating is heavy fragrant peanut oil.In this method in the preparation process of entire heavy fragrant peanut oil, peanut grease is all not in the condition of high temperature, effectively prevent the oxidation of peanut grease, the fragrance for the heavy fragrant peanut oil that the peanut oil that ensure that the quality of peanut oil simultaneously on the basis of improving peanut oil fragrance, while obtaining squeezes on fragrance after more first high temperature frying is more rich, more rich. |
| priorityDate | 2015-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.