CN109198047A - A kind of Grease preparation method and its application improving Low-temperature antifreeze performance - Google Patents
A kind of Grease preparation method and its application improving Low-temperature antifreeze performance Download PDFInfo
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- CN109198047A CN109198047A CN201810891388.7A CN201810891388A CN109198047A CN 109198047 A CN109198047 A CN 109198047A CN 201810891388 A CN201810891388 A CN 201810891388A CN 109198047 A CN109198047 A CN 109198047A
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- grease
- sucrose fatty
- oil
- fatty ester
- hlb value
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/06—Preservation of finished products
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- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Biochemistry (AREA)
- Edible Oils And Fats (AREA)
- Lubricants (AREA)
Abstract
The invention discloses a kind of Grease preparation method and its application for improving Low-temperature antifreeze performance, grease is heated to 40-50 DEG C including (1) and carries out the brilliant processing that disappears by preparation method；(2) it is the sucrose fatty ester of 3.5-5 into grease that HLB value, which is added, and is stirred；(3) it is the sucrose fatty ester of 1-2 and distillation monoglyceride into grease that HLB value is added in a manner of being added simultaneously, and is stirred；(4) grease temperature is heated to 50-55 DEG C, homogeneous 10-25min；(5) fat or oil composition is obtained.Grease of the invention can be applied to the fields such as shortening, and the advantage with apparent Low-temperature antifreeze.
Description
Technical field
The present invention relates to grease technical fields, and in particular to it is a kind of improve Low-temperature antifreeze performance Grease preparation method and its
Using.
Background technique
The dietary structure of Chinese residents determines that the consumption of grease is huge, and soybean oil, rapeseed oil, corn oil etc. are all us
The common fat type of state.However for grease, especially northern weather, into after winter, some greases will go out
It is now precipitated, muddy the phenomenon that mobility are deteriorated such as even freezes.After there is such case, it frequently can lead to consumer and think
Have purchased false oil.
Have how some researchs improve anti-freezing property, such as Yang Botao etc. and inquired into soybean oil and palm fibre in the prior art
The freeze proof implementations of ready-mixed oil at different temperatures based on palmitic acid oil, purpose is also to provide foundation for the preservation of this quasi-grease.
The crystallization mechanism of grease is studied it can be found that non-hydratable phospholipid, diglyceride and trans fats by refrigeration test
Acid is the main reason for being easy to cause crystallization to generate.In addition some researchs determine high oleic acid type, low saturation by DSC technique
Fatty acid type, low linolenic type and the crystallization process without lipoxidase, it is believed that the crystallization behavior of grease is mainly chemical with it
Related, the rheological characteristic of triglycerides composition influence soybean oil is formed, and then influences crystallization process.
Publication No. CN105542956A discloses a kind of method for improving superfine palm oil Low-temperature antifreeze characteristic, using dry
Method point mentions crystallization technique and improves palm oil products iodine number to 67-75；Then it is sweet that crystallization inhibitor is added into the palm oil products
Oily diester, and mixed under 30~60 DEG C and stirring condition, obtain the superfine that anti-freezing property is promoted under -10 DEG C to 0 DEG C low temperature
Palm oil products.Publication No. CN103666760A discloses a kind of fractionation method of high frost resistance cottonseed oil, including crystallization point
It mentions, the techniques such as crystallization, growing the grain, separation is induced to obtain high frost resistance cottonseed oil.However for the method, point mentions and to result in cotton
The composition transfer of seed oil, increases the cost of enterprise.
Summary of the invention
Based on problems of the prior art, the present invention provides a kind of Grease preparation method for improving Low-temperature antifreeze performance
And its application, technical scheme is as follows.
A kind of Grease preparation method improving Low-temperature antifreeze performance, adds emulsifier in grease.
Further, emulsifier be HLB value be 3.5-5 sucrose fatty ester, HLB value be 1-2 sucrose fatty ester
With distillation monoglyceride.
Prior art CN105212198A discloses purposes of the emulsifier as frost resistance component, by adding in grease
The sucrose fatty ester that HLB value is 1-2 solves the dim or crystalline polamer occurred when cryopreservation.
However in actual production application, it is found that single sucrose fatty ester not can solve low temperature crystallization
The problem of, especially effect becomes bad under relatively long storage time.
The study found that the crystallization behavior of grease is related with the structure of triglycerides, such as OPL, OPO, SSS different type
The different crystal property of structural degeneration, include the case where that the carbon chain lengths of fatty acid and saturation degree situation can all influence crystallization.
Mutual effect can be sent between emulsifier and triglycerides by acyl group-acyl group, when acyl group structure is similar
When can cocrystallization, triglycerides formed crystallization when include α, β and β ' structure.Research based on crystallization mechanism, the present invention
Creatively the discovery selection emulsifier compatibility has good anti-crystallization effect, and there is presently no researchs can show that this
Influence of the collocation of invention for anti-freezing property.
Particularly, the consideration more preferable based on effect, the present invention is also how explore can be real by the improvement of preparation method
The now improvement of better anti-freezing property.
Preferably, grease of the present invention the preparation method is as follows:
(1) grease is heated to 40-50 DEG C and carries out the brilliant processing that disappears；
(2) it is the sucrose fatty ester of 3.5-5 into grease that HLB value, which is added, and is stirred；
(3) it is the sucrose fatty ester of 1-2 and distillation monoglyceride into grease that HLB value is added in a manner of being added simultaneously,
And it is stirred；
(4) grease temperature is heated to 50-55 DEG C, homogeneous 10-25min；
(5) fat or oil composition is obtained.
Further, step (2) and the mixing speed of (3) are that 100-200 turns/min.
For above-mentioned steps, step (2), the adding manner of (3) can be realized the effect of bigger anti-freezing property, this
The stability of formation, crystal with acyl group acyl group structure has relationship.
Further, the sucrose fatty ester and distillation that HLB value is 3.5-5 sucrose fatty ester, HLB value are 1-2 are single
The dosage of sweet rouge is respectively as follows: 0.02-0.05%, 0.03-0.06%, 0.04-0.08%, calculates dosage percentage with the weight of grease
Than.
Further, the grease can be soybean oil, peanut oil, palm oil, tea-seed oil, corn oil, olive oil, tune
With one of oil or a variety of.
Further, the grease that the Grease preparation method of the raising cryogenic freezing performance is prepared is preparing shortening
The purposes of oil.
Further, shortening fluid composition include institute of the invention method process grease, hydrogenate fresh water fish oil,
The two ratio is 0.1-2:8-10.
Further, the processing method of the shortening includes stirring, emulsification, chilling is mediated and maturation process.
Further, the processing method of shortening are as follows:
(1) raw material and emulsifier for mixing is uniform, being stirred temperature is 50-55 DEG C, and emulsifier is that distillation is single
Sweet rouge；
(2) raw material for obtaining step (1) carries out chilling kneading processing, and chilling mediates point 3 stages, is cooled to 40 first
DEG C, the mode that selection is passed through liquid nitrogen cools down rapidly, controls temperature fall time within 180s；Second stage slow cooling, in 10min
Inside it is cooled to 30 DEG C；Phase III control is cooled to 18-20 DEG C in 15-20min；
(3) kneading is handled；
(4) maturation obtains shortening.
The dosage of the distillation monoglyceride is 0.05-0.1%.
For shortening, be using refining vegetable oil or modified grease as raw material, generally through Over emulsfication, chilling, pinch
The techniques such as conjunction, maturation are made, and for shortening, dusting is a kind of performance that its quality deteriorates.Meeting after appearance dusting phenomenon
There is the phenomenon that crystal grain or fritter, in this way when edible, consumer can perceive the presence of these sand grains, will affect
The quality and mouthfeel of product.By above-mentioned grease and hydrogenation fresh water fish oil, quality can be obtained and more preferably, without dusting phenomenon occurred
Shortening.
The beneficial effects of the present invention are: the anti-freezing property of grease be improved significantly, stored for a long time under microthermal climate
The phenomenon that dim or solidification will not occur.The present invention passes through the creatively Optimal improvements of preparation method, further improves
The effect of anti-freezing property.In addition the present invention prepares shortening with hydrogenation fresh water fish oil compatible use, prevents dusting with good
The generation of phenomenon further increases the application value of product.
Specific embodiment
The present invention is described in further detail With reference to embodiment, unless otherwise specified, embodiment and
The grease of comparative example preferentially selects peanut oil.
Embodiment 1
A kind of Grease preparation method improving Low-temperature antifreeze performance, adds emulsifier in grease, emulsifier is that HLB value is
The sucrose fatty ester of 3.5-5, the sucrose fatty ester that HLB value is 1-2 and distillation monoglyceride, HLB value are the Sucrose Fatty Acid Ester of 3.5-5
The dosage of fat acid esters, the sucrose fatty ester that HLB value is 1-2 and distillation monoglyceride is respectively as follows: 0.02%, 0.03%, 0.04%,
Usage percentage is calculated with the weight of grease, emulsifier and grease carry out in a manner of being directly mixed.
Embodiment 2
A kind of Grease preparation method improving Low-temperature antifreeze performance, adds emulsifier in grease, emulsifier is that HLB value is
The sucrose fatty ester of 3.5-5, the sucrose fatty ester that HLB value is 1-2 and distillation monoglyceride, HLB value are the Sucrose Fatty Acid Ester of 3.5-5
The dosage of fat acid esters, the sucrose fatty ester that HLB value is 1-2 and distillation monoglyceride is respectively as follows: 0.02%, 0.03%, 0.04%,
Usage percentage is calculated with the weight of grease.The grease the preparation method comprises the following steps:
(1) grease is heated to 40-50 DEG C and carries out the brilliant processing that disappears；
(2) it is the sucrose fatty ester of 3.5-5 into grease that HLB value, which is added, and is stirred；
(3) it is the sucrose fatty ester of 1-2 and distillation monoglyceride into grease that HLB value is added in a manner of being added simultaneously,
And it is stirred；
(4) grease temperature is heated to 50-55 DEG C, homogeneous 10-25min；
(5) fat or oil composition is obtained；
Step (2) and the mixing speed of (3) are that 100-200 turns/min.
Embodiment 3
A kind of soybean oil preparation method improving Low-temperature antifreeze performance, adds emulsifier in grease, emulsifier is that HLB value is
4 sucrose fatty ester, the sucrose fatty ester that HLB value is 2 and distillation monoglyceride, sucrose fatty ester, HLB of the HLB value for 4
The dosage of sucrose fatty ester and distillation monoglyceride that value is 2 is respectively as follows: 0.03%, 0.03%, 0.05%, with the weight of grease
Calculate usage percentage.The grease the preparation method comprises the following steps:
(1) grease is heated to 40-50 DEG C and carries out the brilliant processing that disappears；
(2) it is the sucrose fatty ester of 3.5-5 into grease that HLB value, which is added, and is stirred；
(3) it is the sucrose fatty ester of 1-2 and distillation monoglyceride into grease that HLB value is added in a manner of being added simultaneously,
And it is stirred；
(4) grease temperature is heated to 50-55 DEG C, homogeneous 20min；
(5) fat or oil composition is obtained；
Step (2) and the mixing speed of (3) are that 100-200 turns/min.
Embodiment 4
A kind of processing method of shortening, comprising:
(1) grease and emulsifier for mixing obtained embodiment 3 is uniform, and being stirred temperature is 50-55 DEG C, and emulsifier is
Distill monoglyceride, dosage 0.05%
(2) raw material for obtaining step (1) carries out chilling kneading processing, and chilling mediates point 3 stages, is cooled to 40 first
DEG C, the mode that selection is passed through liquid nitrogen cools down rapidly, controls temperature fall time within 180s；Second stage slow cooling, in 10min
Inside it is cooled to 30 DEG C；Phase III control is cooled to 18-20 DEG C in 15-20min；
(3) kneading is handled；
(4) maturation obtains shortening.
Comparative example 1
A kind of Grease preparation method improving Low-temperature antifreeze performance, adds emulsifier in grease, emulsifier is that HLB value is
The sucrose fatty ester of 3.5-5, the sucrose fatty ester that HLB value is 1-2, HLB value are the sucrose fatty ester of 3.5-5, HLB value
It is respectively as follows: 0.04%, 0.05% for the sucrose fatty ester dosage of 1-2, usage percentage, emulsifier is calculated with the weight of grease
It is carried out in a manner of being directly mixed with grease.
Comparative example 2
A kind of Grease preparation method improving Low-temperature antifreeze performance, adds emulsifier in grease, emulsifier is that HLB value is 1-
The dosage of 2 sucrose fatty ester and distillation monoglyceride, sucrose fatty ester and distillation monoglyceride that HLB value is 1-2 is respectively as follows:
0.04%, 0.05%, usage percentage is calculated with the weight of grease, emulsifier and grease in a manner of being directly mixed into
Row.
Comparative example 3
A kind of Grease preparation method improving Low-temperature antifreeze performance, adds emulsifier in grease, emulsifier is that HLB value is
The sucrose fatty ester and distillation monoglyceride of 3.5-5, the dosage of sucrose fatty ester and distillation monoglyceride that HLB value is 3.5-5
It is respectively as follows: 0.03%, 0.05%, calculates usage percentage, emulsifier and grease with the weight of grease to be directly mixed
Mode carries out.
Comparative example 4
A kind of Grease preparation method improving Low-temperature antifreeze performance, adds emulsifier in grease, emulsifier is that HLB value is 1
Sucrose fatty ester, dosage 0.1% stirs 10 minutes at 80 DEG C relative to the weight of grease, is transferred at 65 DEG C and stirs
30min is mixed, fat or oil composition is obtained.
Comparative example 5
A kind of Grease preparation method improving Low-temperature antifreeze performance, adds emulsifier in grease, emulsifier is that HLB value is
The sucrose fatty ester of 3.5-5, the sucrose fatty ester that HLB value is 1-2 and distillation monoglyceride, HLB value are the Sucrose Fatty Acid Ester of 3.5-5
The dosage of fat acid esters, the sucrose fatty ester that HLB value is 1-2 and distillation monoglyceride is respectively as follows: 0.02%, 0.03%, 0.04%,
Usage percentage is calculated with the weight of grease.The grease the preparation method comprises the following steps:
(1) grease is heated to 40-50 DEG C and carries out the brilliant processing that disappears；
(2) mode being added simultaneously adds the sucrose fat that sucrose fatty ester, HLB value that HLB value is 3.5-5 are 1-2
Acid esters and distillation monoglyceride are stirred into grease, and mixing speed is that 100-200 turns/min.
(3) grease temperature is heated to 50-55 DEG C, homogeneous 10-25min；
(4) fat or oil composition is obtained.
Comparative example 6
A kind of Grease preparation method improving Low-temperature antifreeze performance, adds emulsifier in grease, emulsifier is that HLB value is
The sucrose fatty ester of 3.5-5, the sucrose fatty ester that HLB value is 1-2 and distillation monoglyceride, HLB value are the Sucrose Fatty Acid Ester of 3.5-5
The dosage of fat acid esters, the sucrose fatty ester that HLB value is 1-2 and distillation monoglyceride is respectively as follows: 0.02%, 0.03%, 0.04%,
Usage percentage is calculated with the weight of grease.The grease the preparation method comprises the following steps:
(1) grease is heated to 40-50 DEG C and carries out the brilliant processing that disappears；
(2) it is the sucrose fatty ester of 1-2 into grease that HLB value, which is added, and is stirred；
(3) HLB value is added in a manner of being added simultaneously as the sucrose fatty ester of 3.5-5 and distills monoglyceride to grease
In, and be stirred；
(4) grease temperature is heated to 50-55 DEG C, homogeneous 10-25min；
(5) fat or oil composition is obtained；
Step (2) and the mixing speed of (3) are that 100-200 turns/min.
Comparative example 7
A kind of processing method of shortening, comprising:
(1) grease and emulsifier for mixing obtained embodiment 3 is uniform, and being stirred temperature is 50-55 DEG C, and emulsifier is
Distill monoglyceride, dosage 0.05%
(2) raw material for obtaining step (1) carries out chilling kneading processing, and chilling mediates point 2 stages, is cooled to 40 first
DEG C, the mode that selection is passed through liquid nitrogen cools down rapidly, controls temperature fall time within 180s；Second stage slow cooling, in 30min
Inside it is cooled to 18-20 DEG C；
(3) kneading is handled；
(4) maturation obtains shortening.
For the above embodiments and comparative example, such as illustrate without special selection, is that the identical grease of selection carries out
Test effect verifying.
Experiment effect
Sample is placed in -5-0 DEG C of water bath, places 48h, observe sample state, state includes clear, dim
Moon bright state, cotton-shaped crystallization, completely muddy, a small amount of nucleus, several situations such as seriously sends out dim at gel, and blank group is not plus emulsification
The grease of agent, experimental result are as follows.
| Group | Grease state |
| Embodiment 1 | Clear |
| Embodiment 2 | Clear |
| Embodiment 3 | Clear |
| Comparative example 1 | Send out state dim, a small amount of nucleus |
| Comparative example 2 | Send out state dim, cotton-shaped crystallization |
| Comparative example 3 | Twilight state |
| Comparative example 4 | Twilight state |
| Comparative example 5 | Twilight state |
| Comparative example 6 | Twilight state |
| Blank group | Seriously send out dim, gel |
The embodiment of the present invention 1-3 has preferable Low-temperature antifreeze performance it can be seen from the measurement result of upper table.
Sample is placed in -5-0 DEG C of water bath, placing 720h, (general grease consumption turn around time is 30 days, test
With this condition the case where grease), observe sample state, state include clear, twilight state, gel, it is cotton-shaped crystallization,
Completely muddy, a small amount of nucleus such as seriously sends out dim at several situations, and blank group is not plus the grease of emulsifier, experimental result are as follows.
It can be seen that according to the result of the table when long period low temperature, the performance results of embodiment 1 are worse than embodiment 2
With 3, and compared with other embodiments and comparative example, preferable frost resistance is still shown；The Low-temperature antifreeze of embodiment 2 and 3
Can be more obvious, placing for a long time is still clear.
Meanwhile it is anti-into grease using a kind of preparation method specific in such as embodiment 2 preparation addition or 2 kinds of emulsifiers
Freeze behavior pattern, emulsifier is emulsifier described herein, also poorer than the result of embodiment 1-3 one under conditions of 720h
A bit, it is better than comparative example 1-3.
The dusting situation of shortening
The processing method of embodiment 4 and comparative example 7 is obtained into shortening, is cut into the square sample of 10cm*10cm, carries out temperature
Fluctuation test is spent, dusting situation is observed.
The already present conventional methods of the temperature fluctuation laboratory reference prior art, the guarantor including sample to be placed in 10 DEG C
Placed in incubator be then placed in for 24 hours 25 DEG C incubator place for 24 hours, then place into 10 DEG C of incubator and place for 24 hours, follow
Ring operation, the case where storage first week, second week, having seen whether dusting (particle) in the 4th week, the 6th week and the 8th week.As a result
It is as follows
Embodiment 4 did not occur dusting phenomenon at the 1st week, the 2nd week, the 4th week, the 6th week and the 8th week, without any naked eyes
Visible particle.
Comparative example 7 is the 1st week, the 2nd week and the 4th week respectively in the 1st week, the 2nd week, the 4th week, the 6th week and the 8th week situation
Macroscopic particle is not found, surface, which occur, in the 6th week and 8 weeks macroscopic particle.Shortening i.e. of the present invention
Oily processing method can effectively avoid the generation of dusting phenomenon.
Fat or oil composition of the invention has the state of preferable low-temperature stability, and combines specific preparation process, tool
There is apparent application value.
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention.For those of ordinary skill in the art, may be used also on the basis of the above description
To make other variations or changes in different ways.There is no necessity and possibility to exhaust all the enbodiments.It is all this
Made any modifications, equivalent replacements, and improvements etc., should be included in the claims in the present invention within the spirit and principle of invention
Protection scope within.
Claims (10)
1. a kind of Grease preparation method for improving Low-temperature antifreeze performance, it is characterised in that add emulsifier in grease.
2. the Grease preparation method according to claim 1 for improving Low-temperature antifreeze performance, it is characterised in that emulsifier HLB
The sucrose fatty ester and distillation monoglyceride that value is the sucrose fatty ester of 3.5-5, HLB value is 1-2.
3. the Grease preparation method according to claim 2 for improving Low-temperature antifreeze performance, it is characterised in that preparation method is such as
Under:
(1) grease is heated to 40-50 DEG C and carries out the brilliant processing that disappears；
(2) it is the sucrose fatty ester of 3.5-5 into grease that HLB value, which is added, and is stirred；
(3) it is the sucrose fatty ester of 1-2 and distillation monoglyceride into grease that HLB value is added in a manner of being added simultaneously, is gone forward side by side
Row stir process；
(4) grease temperature is heated to 50-55 DEG C, homogeneous 10-25min；
(5) fat or oil composition is obtained.
4. it is according to claim 3 improve Low-temperature antifreeze performance Grease preparation method, it is characterised in that step (2) and
(3) mixing speed is that 100-200 turns/min.
5. the Grease preparation method according to claim 3 for improving cryogenic freezing performance, it is characterised in that HLB value 3.5-
5 sucrose fatty ester, the sucrose fatty ester that HLB value is 1-2 and distill monoglyceride dosage be respectively as follows: 0.02-0.05%,
0.03-0.06%, 0.04-0.08% calculate usage percentage with the weight of grease.
6. the Grease preparation method according to claim 5 for improving cryogenic freezing performance, it is characterised in that the grease
It can be one of soybean oil, peanut oil, palm oil, tea-seed oil, corn oil, olive oil, ready-mixed oil or a variety of.
7. the grease that the Grease preparation method of raising cryogenic freezing performance is prepared described in claim 1-5 is preparing shortening
The purposes of oil.
8. purposes according to claim 7, it is characterised in that shortening fluid composition includes claim 1-6 the method system
Standby obtained grease, hydrogenation fresh water fish oil, the two ratio are 0.1-2:8-10.
9. purposes according to claim 7, it is characterised in that the processing method of the shortening includes stirring, emulsifies, is anxious
Cold kneading and maturation process.
10. purposes according to claim 9, it is characterised in that the processing method of shortening are as follows:
(1) raw material and emulsifier for mixing is uniform, being stirred temperature is 50-55 DEG C, and emulsifier is distillation monoglyceride；
(2) raw material for obtaining step (1) carries out chilling kneading processing, and chilling mediates point 3 stages, is cooled to 40 DEG C first,
The mode that selection is passed through liquid nitrogen cools down rapidly, controls temperature fall time within 180s；Second stage slow cooling, in 10min
It is cooled to 30 DEG C；Phase III control is cooled to 18-20 DEG C in 15-20min；
(3) kneading is handled；
(4) curing obtains shortening.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810891388.7A CN109198047A (en) | 2018-08-07 | 2018-08-07 | A kind of Grease preparation method and its application improving Low-temperature antifreeze performance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810891388.7A CN109198047A (en) | 2018-08-07 | 2018-08-07 | A kind of Grease preparation method and its application improving Low-temperature antifreeze performance |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109198047A true CN109198047A (en) | 2019-01-15 |
Family
ID=64987575
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810891388.7A Withdrawn CN109198047A (en) | 2018-08-07 | 2018-08-07 | A kind of Grease preparation method and its application improving Low-temperature antifreeze performance |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114680199A (en) * | 2020-12-30 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Method for improving frost resistance of flavor oil |
-
2018
- 2018-08-07 CN CN201810891388.7A patent/CN109198047A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114680199A (en) * | 2020-12-30 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Method for improving frost resistance of flavor oil |
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