http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108477455-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-276 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-14 |
| filingDate | 2018-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108477455-B |
| titleOfInvention | Preparation method of whole citrus fruit superfine powder and whole citrus fruit superfine powder |
| abstract | The invention discloses a preparation method of whole citrus fruit superfine powder and the whole citrus fruit superfine powder, wherein the preparation method comprises the following steps: carrying out ozone cleaning treatment on oranges, and then sequentially carrying out coarse crushing, wet superfine crushing, ultrasonic crushing, enzymolysis, colloid milling and high-pressure homogenization to obtain full fruit pulp with the particle size of 5-15 microns; and then carrying out vacuum freezing spray drying on the whole fruit pulp to obtain the whole fruit superfine powder. The invention effectively solves the problem that macromolecules such as fiber, pectin and the like in the peel and seeds of the whole citrus are difficult to dissolve in water, realizes the full utilization of the citrus and furthest reserves the nutrient components; the self pectin is utilized to realize the stability of the superfine powder in a fruit juice system, and the chemical addition is reduced; the essential oil of the fruit powder is utilized to promote the effective bacteriostasis of the fruit powder; the functional components such as flavone, limonin, carotenoid and the like enhance the functions of antioxidation, anti-inflammation and the like; the obtained whole citrus fruit powder has strong fragrance, bright color, rich functional nutrient components and good stability. |
| priorityDate | 2018-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 127.