一种基于超声波协同超临界CO膨化工艺在制备果蔬脆片中的应用
本发明公开了,包括一种基于超声波协同超临界CO膨化工艺在制备果蔬脆片中的应用。主要包括以下工艺:果蔬清洗去皮切片后,进行超声波辅助渗透10‑30 min;将充分渗透的果蔬片放入开启超声波协同的超临界CO萃取釜中膨化;膨化后迅速冷却至室温密封包装。本发明使得果蔬脆片的含油率降低到1%以下,维生素C含量保留率高达80%以上,且同时提高了果蔬脆片的口感。
APPLICANTS
Browse source applicant names and unchanged name fields from imported patent records.
These are name-based results, not verified legal entities. Identical names may refer to different people or organizations; aliases and historical names are not merged.
This page matches the complete original name field. It may contain multiple applicants or another recorded party role. Name boundaries and legal identities have not been verified; punctuation is preserved, not split.
1 indexed patent records
Patent counts refer to distinct records held by this site, not an applicant’s complete portfolio. A joint name field is not a single company.
Verified corpus date coverage and last import time are not currently available. Publication dates on patent records are not import dates. Cached directory results may lag behind new imports.
Search the local original applicant field containing this full text. Results may include joint lists or longer names; this is not an exact identity search.
Search patents with this applicant condition