http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112075610-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2d6caadbc395b3d6ec4ecb6783f1a50d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/F26B7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/F26B5-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/F26B3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/F26B3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/F26B5-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/F26B7-00 |
| filingDate | 2020-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_13c61ac5eca2fb95ecbc88c409a6730a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_caf44a9375a37b739516f676459c4ec7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0046bfa610537c20df32bac9da72c49b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b688a6b83d4ee71f4b90cff97834a9ec http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8559f7274f9354c9dc6fefb8eb57bc9f |
| publicationDate | 2020-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112075610-A |
| titleOfInvention | A kind of preparation method of combined cooling and heating drying to control the texture of ginkgo biloba |
| abstract | The invention relates to a preparation method for controlling the texture of ginkgo biloba by combined drying of cold and heat, and belongs to the technical field of drying and processing of fruits and vegetables. The method uses ginkgo nuts as raw materials, and after peeling the shell, pre-cooking, and removing the inner skin, the first-stage cold drying technology is used to maintain the tissue structure of ginkgo nuts in a state of high moisture, which is beneficial to the formation of porous structures of ginkgo brittle grains. ; Through the thermal drying technology in the second stage of drying, on the basis of maintaining the relatively complete skeleton structure of ginkgo, the ginkgo brittle grain is given a hard and brittle texture structure to prepare a crispy and delicious ginkgo brittle grain product with adjustable texture. The patent adopts the advantages of cold and hot drying technology to neutralize the soft texture of freeze-dried ginkgo brittle grains and the dense and hard texture of hot-dried ginkgo brittle grains, and promotes the formation of crisp texture structure of ginkgo brittle grains. The method has promoted the rapid development of the ginkgo industry. |
| priorityDate | 2020-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.