http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107536061-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-22 |
| filingDate | 2017-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-01-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-01-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107536061-B |
| titleOfInvention | Composite probiotic dietary fiber and preparation method thereof |
| abstract | The invention relates to the field of food preparation, and in particular relates to a composite probiotic dietary fiber and a preparation method thereof. Which comprises the following steps: mixing buckwheat, konjaku flour, roxburgh rose, hawthorn, grifola frondosa and lucid ganoderma according to a mass ratio of 3-7: 1-5: mixing and crushing the mixture according to the proportion of 1-3:1-3:1-3:1 to obtain a first mixture, mixing the first mixture and 0.5-1.2 ml of water per gram of the first mixture, and sterilizing to obtain the fermentation substrate. Culturing lactobacillus plantarum for at least three times, and inoculating a seed solution obtained by the last culture to a fermentation substrate for fermentation. Wherein, 10-15 ml of seed liquid obtained by the last culture is inoculated into every 1 kg of fermentation substrate. The perfect combination of prebiotics and probiotics is realized by utilizing the combination of repeated fermentation and dietary fibers with different structures, and the composition of human flora is favorably adjusted. |
| priorityDate | 2017-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.