http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106889210-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-04 |
| filingDate | 2017-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106889210-B |
| titleOfInvention | A kind of preparation method of vegetable blend oil and product thereof |
| abstract | The invention provides a preparation method of vegetable blending oil and a product thereof, including: pumping raw material oil into a blending tank according to different proportions, stirring under vacuum and normal temperature, safety filtration, filling with nitrogen, and filling the selected raw material oil. And the above-mentioned samples of each ratio, carry out component analysis, optimize screening, and obtain vegetable blending oil. The vegetable blend oil provided by the present invention can maintain excellent stability under the condition of refrigeration. In the freeze storage test at 0°C and 10°C, the product can keep no flocculent sediment for a long time, while other The commercially available products have flocculent precipitation in a short period of time. The blended oil prepared by the present invention has excellent effects in terms of oxidation resistance and stability in simulated cooking experiments and storage experiments, and can still maintain a low overheating when heated at 150° C. for 50 minutes and stored for 15 days. Oxidation value. |
| priorityDate | 2017-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.