http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112106904-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f48930179c2581e1f0d61c4650aa9edb |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2019-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e0a49ae59eba2e3f8f34e5678fbd1ac7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb4fcd4ef415566ee94f601232d6c8ee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_82b881d7bcd3c7586adeed9d8e86dc0d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e99f555256d911384fa37fd4396233a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a6b8e7b7cadcc3cef2cbcb1b9d443fe5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3cc86ac99959086515e75ddd0e14bf66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_518bbe24a0cb44d512e15b55bd03230b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aa508296d56c7e28466bf1445fa3353d |
| publicationDate | 2020-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112106904-A |
| titleOfInvention | A kind of processing method of freshly squeezed pear juice |
| abstract | A method for processing freshly squeezed pear juice, comprising the following steps: 1. selection of raw materials and pretreatment: peeling and pitting fresh pear fruits; After filtering, obtain pear juice; 3. adjust the pH value once: adjust the pH value of the pear juice obtained in step 2. to 6.0-8.5; 4. ultra-high pressure treatment: the pear juice obtained in step 3. is subjected to ultra-high pressure treatment, and the pressure range is 300-600MPa , the treatment time is 5～15min; ⑤Stand: let the pear juice obtained in step ④ stand at room temperature until the color of the pear juice is stable; ⑥Adjust the pH value twice: adjust the pH value of the pear juice obtained in step ⑤ to below 4.5 ⑦Cold sterilization: the pear juice obtained in step ⑥ is processed by ultra-high pressure sterilization, and the finished product of freshly squeezed pear juice can be obtained. The method for processing freshly squeezed pear juice according to the present invention can process freshly squeezed raw pear juice with stable color and no cooking taste. |
| priorityDate | 2019-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.