http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108967869-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0d848f14d70952cf25bce6976e131e49 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B9-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B9-26 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B9-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B9-26 |
| filingDate | 2018-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b9b6106d72a4d46074ca2cd3ed015a02 |
| publicationDate | 2018-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108967869-A |
| titleOfInvention | A kind of processing method reducing fresh edible maize color change |
| abstract | The invention belongs to fresh edible maize processing technique fields, and in particular to a kind of processing method for reducing fresh edible maize color change, including saline solution impregnates, dietary alkali boiling is ripe, maceration extract ultrasonic treatment, packaging sterilization.The present invention has the advantage that compared with prior art uses edible buck infusion after the present invention is impregnated with saline solution, while capable of guaranteeing that fresh corn is instant, nutritional ingredient in corn is set to be easy to be absorbed by the body, then fresh corn is handled in maceration extract, subsequent fresh corn storage stability can be effectively improved, guarantee the mouthfeel and color stability of corn, wherein eggplant base of a fruit extract and Bee Pollen processing material synergistic effect can guarantee that fresh edible maize product has fungistatic effect, natural propolis, caraway root extracting solution and vitamin C synergistic effect can effectively prevent the formation of nitrite, extend the shelf life of fresh edible maize. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112274672-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112568289-A |
| priorityDate | 2018-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.