http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110771826-A

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publicationDate 2020-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-110771826-A
titleOfInvention A kind of method for reducing the fruit rate of dried wolfberry fruit
abstract The invention relates to a method for reducing the oleaginous rate of dried wolfberry fruit. The method for reducing the oleaginous rate of dried wolfberry fruit disclosed by the invention is characterized by comprising the following steps: (1) washing the fresh wolfberry fruit; (2) treating with pectin methylesterase; (3) drying. The advantage of the present invention is that, compared with the prior art, the present invention performs pectin methylesterase treatment before the fresh fruit is dried, which solves the problem of oily fruit caused by the spillage and oxidation of the contents in the drying of the fresh wolfberry fruit, and the dried wolfberry fruit has no effect. Chemical residues, high product safety.
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