http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104543738-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-198 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-107 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-22 |
| filingDate | 2014-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104543738-B |
| titleOfInvention | A kind of preparation method of instant highland barley flour |
| abstract | The present invention relates to a kind of preparation method of instant highland barley flour, belong to food processing field.Comprise the following steps：Highland barley raw material is briefly removed thick impurity, after be ground into it is powdered；Highland barley after crushing and water are mixed according to certain ratio, 90 100 DEG C of water-baths are gone out enzyme；Add red bean skin powder, albumen powder etc., increase dietary fiber content and improvement mouthfeel；Highland barley after previous step is handled crosses colloid mill, makes its particle smaller；Then adding a certain amount of high temperature alpha amylase, middle temperature alpha amylase makes its major part be digested into water-soluble substances；Maltodextrin, vegetable fat powder are added after cooling, citric acid and stabilizer are sufficiently mixed homogeneous, obtained feed liquid is concentrated into progress spray drying after finite concentration and got product.The instant rate of instant highland barley flour produced by the present invention is high, and dietary fiber content is high, and beta glucan content is high, and trace element is abundant, and mouthfeel is pure and fresh fragrant and sweet, and nutrition easily absorbs, and step is simple, it is easy to accomplish, it is with low cost. |
| priorityDate | 2014-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.