http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104366191-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-14 |
| filingDate | 2014-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104366191-B |
| titleOfInvention | A kind of method with Broken rice as its raw material make soybean sauce special starch syrup |
| abstract | A kind of method with Broken rice as its raw material make soybean sauce special starch syrup, comprises the steps: (1) pretreatment of raw material；(2) defibrination；(3) size mixing liquefaction；(4) saccharifying；(5) ultrasonic enzymolysis.The present invention is with Broken rice as its raw material, use ultrasonic assistant alkaline protease and neutral proteinase hydrolysis rice residue protein, the total nitrogen content making the soy sauce special starch syrup prepared reaches 0.30～0.36g/100mL, amino acid nitrogen content reaches 0.22～0.26g/100mL, ammoniacal nitrogen conversion ratio has reached more than 70%, is 1.5～3 times of existing technique.The present invention is possible not only to save soy sauce production cost, reduces the syrup loss in production process and energy resource consumption, it is also possible to improving comprehensive utilization ratio and the added value of rice residue protein, product is suitable for use as the raw materials for production of make soybean sauce. |
| priorityDate | 2014-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.