http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103918742-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2013-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103918742-B |
| titleOfInvention | A kind of Ipomoea batatas gem and preparation method thereof |
| abstract | The invention provides a kind of Ipomoea batatas gem and preparation method thereof, the raw material of described Ipomoea batatas gem comprises Rhizoma Dioscoreae esculentae mud, AMS, tanimoto powder, sugar, dusty yeast and vegetable oil.In sweet potato, content of starch is very high, and the water content of sweet potato bread, 30 ~ 40%, easily occurs in aging scope at starch, easily returns life, affect products taste quality after cooling; The present invention, by the enzymolysis process production and processing Ipomoea batatas gem of AMS to Rhizoma Dioscoreae esculentae mud dough, controls its Degree of Enzymatic Hydrolysis, reaches the object stoping age of starch, produces the Ipomoea batatas gem of soft delicious food. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106722074-A |
| priorityDate | 2013-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.