http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103960578-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0fa94042f5e084c9357195e81174c51f |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-198 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-305 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2014-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_595c5e908123c17e9b661c805d174e28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a15b087660e4a4b46aa7eaa0d4e941a9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec588b4a2037c8590e74693c3bf6d3fd |
| publicationDate | 2014-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103960578-A |
| titleOfInvention | Special composite household handmade noodle buckwheat powder and preparation method thereof |
| abstract | The invention discloses special composite household handmade noodle buckwheat powder and a preparation method thereof, and belongs to the field of food processing. The special buckwheat powder comprises the following components in percentage by weight: 50-67% of buckwheat powder, 25-35% of high-gluten wheat flour and 8-15% of vital wheat gluten. According to the invention, the buckwheat wheat flour is subjected to microwave drying, and the buckwheat powder is puffed while drying, so that the water absorbability of the composite buckwheat powder can be improved, and the taste of made noodles can be more palatable, and cannot be gritty. The micro-wave heating speed is high, and heat is generated inside the buckwheat powder through molecular movement, so that the size of the buckwheat powder can be expanded quickly, and therefore, compared with extrusion, the puffing of the powder is from inside to outside in the microwave heating process, without depending on metal pipelines for forming narrow spaces, a problem of lead residue and other heavy metal residue can be solved, unnecessary chemical reactions can be prevented, original flavor of buckwheat powder can be kept well, the taste of handmade buckwheat noodles is traditional, and taste requirements of people on traditional handmade buckwheat noodles can be met well. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106722060-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106690051-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106560072-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107509956-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107594340-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106937723-A |
| priorityDate | 2014-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.