http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105175382-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B30-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07D311-62 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07D311-62 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B30-04 |
| filingDate | 2015-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105175382-B |
| titleOfInvention | A kind of comprehensive processing and utilization method of purple potato |
| abstract | The present invention provides a kind of comprehensive processing and utilization method of purple potato, comprises the following steps：Purple potato is cleaned, stripping and slicing, through defibrination, ultrasonic extraction, filtering, resin adsorption, filter to take to obtain resin and filtrate；Resin is through elution, concentration, dry anthocyanidin, concentrating filter liquor, dry starch.The present invention uses ultrasound assisted extraction technique, and uses resin adsorption, and obtained anthocyanidin purity is high-quality good, and anthocyanidin content is more than 9.1mg/g in gained purple sweet potato anthocyanin, and anthocyanidin recovery rate is more than 91%；Simultaneously using extract the waste liquid after anthocyanidin process starch in starch, gained purple sweet potato starch content be more than 98%, yield be purple potato total starch content more than 71%, improve the utilization rate of purple potato, more economic benefits can not only be brought, moreover it is possible to environmental protection. |
| priorityDate | 2015-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.