http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103519189-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e0a6dc9360a583c222f41b3948facd9f |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-117 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-117 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 |
| filingDate | 2013-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d26ef363e3e3be18b5518de29aff4e9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3615b1162828602111422c82ed8d14f8 |
| publicationDate | 2015-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103519189-B |
| titleOfInvention | Method for preparing food nutrition fortifier by utilizing spirulina |
| abstract | The invention provides a method for preparing food nutrition fortifier by utilizing spirulina. The method comprises the steps of: pretreating spirulina powder by taking ethanol-containing alkaline electrolysis solution as a solvent, wherein the spirulina to solution is 1:10-20; then performing ultrasonic treatment and centrifugation on a sample to obtain supernate and precipitate which are respectively used as food nutrition fortifiers. The preparation basically gets rid of the fishy smell of spirulina, has great change in color, and can be added into food, thereby greatly expanding the application range of the spirulina, breaking through the limit that the spirulina can only be used as tablet and capsule health-care products, and effectively supplementing the nutritional values of fermented and deep-fried food and fruit and vegetable juice. The spirulina has the advantages of high growth speed, large output, more nutritional ingredients, and the like, and can effectively lower the cost when used as the nutrition fortifier, improve the nutrition constitution of the traditional Chinese diet, and increase the economic benefits. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106333357-A |
| priorityDate | 2013-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.