http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104026573-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P10-47 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-25 |
| filingDate | 2014-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104026573-B |
| titleOfInvention | Germinated glutinous brown rice soybean compound nutrition powder and preparation method thereof |
| abstract | The invention discloses a method for preparing germinated glutinous brown rice and soybean compound nutrition powder, which comprises two steps of preparing germinated glutinous brown rice flour and making compound powder, washing the glutinous brown rice and soaking it in water at 30°C for 14 hours, and then putting the glutinous brown rice in water Into 35 ℃ containing 10mg/L? MSG, 5mg/L? Continue to soak and germinate in the constant temperature hydroponic solution of CaCl 2 under low oxygen stress environment, take out the waxy brown rice after germination and germination for 30 hours, inactivate enzymes, dry, remove roots, and crush to make germinated glutinous brown rice flour, and then mix with soybean powder, The licorice powder, acesulfame potassium and non-dairy creamer are evenly mixed, baked, cooled and packaged. The benefit of the present invention lies in that the compound nutrition powder developed by using germinated glutinous brown rice and soybean as the main raw materials is not only rich in γ-aminobutyric acid and has high nutritional value through crushing, baking, cooling, etc. Excellent, comfortable taste, good brewability, can be directly brewed and eaten. |
| priorityDate | 2014-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.