酸素ナノバブル水と過熱水蒸気を処理した穀物
- 专利权人:
- 熊本製粉株式会社
- 发明人:
- 川崎 貞道,清田 博康
- 申请号：
- JP2009211166
- 公开号：
- JP4995245B2
- 申请日:
- 2009.09.13
- 申请国别(地区):
- JP
- 年份:
- 2012
- 代理人:
- 摘要：
PROBLEM TO BE SOLVED: To improve the quality of grains whose quality have been deteriorated during storage, and to provide the bacterial counts reduction of the grains.
SOLUTION: In the grains, their surfaces have been treated with oxygen nanobubble water followed by superheated steam. For the nanobubble water treatment, it is preferable that 0.01-20.0 mass%, based on the grains, of the nanobubble water is applied onto their surfaces followed by leaving the resultant grains to stand at rest for 6-24 h, while for the superheated steam treatment, it is preferable that the surfaces of grains are sprayed with 0.1-2.0 m
3 , based on 100 g of the grains, of the superheated steam at 110-200°C. By the way, the grains are in the form of flour obtained by milling them.COPYRIGHT: (C)2011,JPO&INPIT
- 来源网站：
- 中国工程科技知识中心
