http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103461421-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d70eeef9c3ad988b8ee7244f2854e1c6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_00f2667cb131b9bc6fa09baa022469e5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d1090abf8e4110cb3b2dbc2ab542064d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-38 |
| filingDate | 2013-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_041e9d8fc735aa14b83d5b8488dfb34d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_33891f31f4d078694ba471100cde3e7c |
| publicationDate | 2014-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103461421-B |
| titleOfInvention | Corn germ fermentation fragrant cake and manufacturing method thereof |
| abstract | The invention discloses corn germ fermentation fragrant cake. The corn germ fermentation fragrant cake is prepared by the following raw materials in proportion by weight: 50-60 portions of corn germ, 100 portions of wheat flour, 5-10 portions of milk powder, 10-18 portions of white sugar, 14-22 portions of edible colza oil or edible palm oil, 55-70 portions of purified water, 1-1.5 portions of dried yeast, 0.05-0.1 portion of corn flavor, 0.005-0.015 portion of vanillin and 0.01-0.015 portion of ethyl maltol. The invention also discloses a manufacturing method of the corn germ fermentation fragrant cake. The corn germ fermentation fragrant cake and the manufacturing method of the corn germ fermentation fragrant cake, disclosed by the invention, have the beneficial effects that novel corn germ fermentation cake is processed by using the corn germ as the main raw material, the product is abundant in nutrition, the novel corn germ fermentation cake has a fresh taste of the corn germ, is softened and delicious and is unique in flavor; the resource of a by-product, namely the corn germ, which is generated by corn processing and the nutritive value of the corn germ are fully utilized; the product is soft and delicious and is convenient to digest and absorb; the technological process is short, the technology is simple, industrial production is easy, and the manufacturing method is suitable for being popularized and applied to corn processing enterprises. |
| priorityDate | 2013-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.