http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105087135-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_187ca9cdcb62006cda1e116edf5d42d7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B1-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B1-04 |
| filingDate | 2015-08-12^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-11-25^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105087135-A |
| titleOfInvention | Production technology of pumpkin seed oil |
| abstract | The invention provides a production technology of pumpkin seed oil. The pumpkin seed oil is obtained through the steps of firing seed coat removal, low-temperature squeezing and frozen centrifugation. In the production technology, especially, in the refining process of the pumpkin seed oil, no chemical reagent is added, a pure physical method is adopted for refining, the obtained pumpkin seed oil retains pumpkin seed sterol, vitamin E and other specific active substances of pumpkin seeds, no solvent residual or pollution exists, safety is good, and oil product quality is high. Because no chemical reagent is added in the refining process, and no residual chemical reagent exists, the pumpkin seed oil can serve as excellent high-end edible oil and a cosmetic or drug additive. The pumpkin seed oil has an aromatic odor and a unique taste, can be widely applied to cooking various foods and dishes, has high nutritive value and a good healthcare effect, ensures high-antioxidative active ingredients and is especially suitable for being popularized in the technical field of small-batch special oil and fat production. |
| priorityDate | 2015-08-12^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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