http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105533410-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_98f5341e4f25d8042fd1370b0746dce3 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2015-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8fd4f5994117041b0575b64f9734b358 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_889af63f8574f790bc814276885636fc |
| publicationDate | 2016-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105533410-A |
| titleOfInvention | Sweet scented osmanthus brown rice with healthcare function and preparation method thereof |
| abstract | The invention discloses sweet scented osmanthus brown rice with a healthcare function. The sweet scented osmanthus brown rice with the healthcare function comprises the following ingredients in parts by weight: shelled brown rice, hydrogenated camellia oil, coix seed powder, gordon euryale seed powder, rice germ powder, apple powder, hawthorn fruit powder, whole egg powder, sweet-scented osmanthus powder, sweet-scented osmanthus oil, phospholipid, arachidonic acid, docosahexenoic acid, stachyose, fructo-oligosaccharide, konjac fine-flour, pectase, cellulase, fungal amylase, glucose oxidase, an appropriate amount of ethanol and an appropriate amount of water. According to the preparation method, the sweet scented osmanthus brown rice is prepared from the shelled brown rice, the coix seed powder, the gordon euryale seed powder, the rice germ powder, the apple powder, the hawthorn fruit powder, the whole egg powder and the like as the main ingredients as well as the nutritive substances such as the sweet-scented osmanthus powder, the sweet-scented osmanthus oil, the phospholipid, the arachidonic acid, the docosahexenoic acid, the stachyose, the melitriose and the like; thus, the sweet scented osmanthus brown rice is rich in nutrition and good in product stability. When being eaten, the sweet scented osmanthus brown rice has the fragrance of the sweet-scented osmanthus, and is good in taste. Moreover, the sweet scented osmanthus brown rice is enriched in arachidonic acid and docosahexenoic acid, so that the sweet scented osmanthus brown rice has healthcare functions. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112006222-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106307090-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112206851-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112206851-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108576550-A |
| priorityDate | 2015-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 101.