http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104247914-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d9de52bba13e16028dffa8775e3f3f28 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 |
| filingDate | 2014-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_941d70dd73769b003141e1be39fb5fdb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_48829c5b8833d162721e671f15f69b4e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_653733a9547baf8e18fdbedbaf79e35a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6843a47c15ee480967c8b3d13bb1dfa3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c7f92c37a6972b0edba849e027dcb178 |
| publicationDate | 2014-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104247914-A |
| titleOfInvention | Preparation method and application of flour rich in high resistant starch |
| abstract | The invention provides a preparation method and application of flour rich in high resistant starch, and the preparation method is as follows: adding water into starch to fully penetrate into the starch to obtain agglomerated starch; removing excess water in the agglomerated starch; continuing drying until the water content is a set value; balancing the agglomerated starch with the water content being the set value to make the water distribution homogenized; placing the balanced starch in a constant temperature oven for treatment, then taking the balanced starch out, and cooling; adding ethanol into the starch obtained by the step 4, filtering by suction, drying, grinding and sieving to obtain heat-moisture treated starch; adding dry flour into the heat-moisture treated starch, fully mixing, and standing to obtain the flour rich in high resistant starch. The flour rich in high resistant starch can be used for preparing various wheaten flour, such as noodles, breads, biscuits, steamed buns and the like, and the resistant starch content is high and stable. As a new type of health food, the flour product rich in high resistant starch can reduce the risk of cholesterol, gastric ulcer, colitis and colon cancer, and is an ideal choice for gastrointestinal tract disease and diabetes patients and people who want to lose weight. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107232267-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105124416-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104710626-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109123393-A |
| priorityDate | 2014-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.