http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107232581-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-035 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3562 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-35 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3553 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3517 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3517 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3553 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3562 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate | 2017-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107232581-B |
| titleOfInvention | Quick-frozen rice and flour food quality improver and preparation method thereof |
| abstract | The invention discloses a quick-frozen rice and flour food quality improver and a preparation method thereof, wherein the quick-frozen rice and flour food quality improver is prepared from the following raw materials: 20-35 parts of vegetable oil, 20-35 parts of glycerol, 5-10 parts of glyceryl monostearate, 5-8 parts of soybean lecithin, 1-3 parts of whey protein, 0.5-1 part of Arabic gum, 0.1-0.5 part of xanthan gum, 0.5-1 part of propylene glycol alginate, 5-10 parts of pregelatinized starch and 30-40 parts of deionized water. The method comprises the following steps: preparing mixed solution A from vegetable oil, soybean phospholipid and glyceryl monostearate; preparing mixed solution B from glycerol, arabic gum, propylene glycol alginate, xanthan gum and lactalbumin; adding the mixed solution A into the mixed solution B, stirring and preserving heat for 2 hours at 85 ℃, homogenizing and emulsifying, and rapidly cooling to 50-55 ℃ within 8-12 seconds through a heat exchanger to prepare emulsion C; then mixing with the pre-gelatinized starch uniformly, and carrying out spray drying to prepare powder; the modifier solves the problems of protecting shape, freezing and thawing resistance and preventing ice crystal formation and starch aging during freezing of quick-frozen food. |
| priorityDate | 2017-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.