http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105925641-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f3f5aac51217bddf1d5380d44266c760 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-12 |
| filingDate | 2016-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ffd11293aa92104b24a690202d781142 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_19e3357fd92f82a3b7b9da2a19129719 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_83b8f4ac1d346e1eca2710e831f69ce3 |
| publicationDate | 2016-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105925641-A |
| titleOfInvention | Technology for pure manual preparation of maltose |
| abstract | The invention discloses a technology for pure manual preparation of maltose and belongs to the technical field of food processing. The technology comprises 1, barley malt cultivation: selecting pump and pure barleys, adding water into the barleys so that the barleys are in a semi-immersion state, keeping a water temperature at a temperature of 28-32 DEG C, spraying cold water to the barleys every day, for seven days, and carrying out rolling to obtain paste, 2, rice steaming: steaming rice until the rice has no hard core, taking out the rice and carrying out air-curing, 3, fermentation: uniformly stirring the steamed rice and the barley malt paste according to a weight ratio of 60: 1 and carrying out fermentation at a temperature of 30-40 DEG C for 6h, 4, squeezing: putting the fermented rice into a filter net and carrying out juicing through a juicing machine, and 5, boiling: boiling the juice along with continuous stirring until the maltose liquid does not drip from chopsticks and carrying out cooling along with continuous stirring. The maltose is prepared from safe food materials through pure manual processes, does not contain a chemical additive and is safe for eating. |
| priorityDate | 2016-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 90.