Method and system for multi-stage stabilization of whole grain flour

• 收藏
• 分享

专利权人:

Kraft Foods Global Brands LLC

发明人:

Sun, Feng,Dai, Yuliang,Jin, Yonjun

申请号：

AU2011363910

公开号：

AU2011363910A1

申请日:

2011.04.01

申请国别(地区):

AU

年份:

2013

代理人:

摘要：

The present invention relates a method and a system for a multi-stage treatment of whole grain flour to reduce enzyme activity, and more specifically, for the rapid treatment of whole grain flour to reduce the lipase enzyme activity for increasing shelf-life using microwave energy for at least one of the stages.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/