http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104996922-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_466ffd16159e1b3b5ffa3ab194776b12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-18 |
| filingDate | 2015-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_96a178be6a76a00fd89e214f2f83b153 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_28e79ef982c08f6970301ea2b82c3b26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2b70c7b6545b064d142856d6d439035c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_852160ab92900cddbcf4f60b17b05878 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_96041dde67d56040cddc3672f42f61f1 |
| publicationDate | 2015-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104996922-A |
| titleOfInvention | Technological making process of golden popcorn |
| abstract | The invention discloses a technological making process of golden popcorn. The technological making process of golden popcorn comprises the following steps: selecting shelled corn which is planted according to a green standard as a raw material, performing the technology of peeling the selected shelled corn and removing embryo, performing the technology of burning the peeled shelled corn without the embryo, making the shelled corn into round golden particles, putting the round golden particles in a roller, adding sugar, and stir-frying the round golden particles and the sugar so as to obtain the golden popcorn. The golden popcorn which is made through the technology does not contain any additives, is crisper in mouth feel, is free from residual peels and scraps, is immediately melted after being put in mouths, is suitable for both old people and young people, and is optimal leisure food for visiting relatives and friends on holidays. In addition, the content of resistant starch in the golden popcorn can reach 10%, the resistant starch can resist the decomposition of enzymes, is slow in releasing glucose in bodies, has a small insulin reaction, can control the balance of blood sugar, can reduce hunger feeling, can reduce the blood sugar and the insulin reaction, and is particularly suitable for diabetes patients to eat. |
| priorityDate | 2015-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 103.