http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107821948-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/A23L33-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2017-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107821948-B |
| titleOfInvention | High-energy and long-shelf-life steamed bread for old people and preparation method thereof |
| abstract | The invention relates to the field of food, in particular to high-energy and high-quality-guarantee-period steamed bread for old people and a preparation method thereof. The method comprises the following steps of preparing flour, wherein the flour is prepared by fermenting 90 parts of wheat flour by weight to prepare fermented dough; the fermented dough is mixed with 15 parts of quinoa powder, 5 parts of silkworm pupa protein powder and 20 parts of popping candy by weight; 10 parts of tagatose; steaming the mixed fermented dough; during the steaming process, carbon dioxide in the popping candy is released, and soft pores are formed in the dough, so that the steamed bread is more fluffy. A. The jumping candy is creatively used as one of the additive substances, and is added into the steamed bread, so that the types of the candy in the steamed bread and the mouthfeel of the steamed bread are enriched; B. when the popping candy is placed in the steamed bun dough and is heated during steaming, carbon dioxide in the popping candy is released, and the void degree of the steamed bun is increased; C. the silkworm pupa protein powder can increase the protein content of the steamed bread, the quinoa powder can supplement nutrient elements of the steamed bread, and the combination of the substances can form a unique flavor. |
| priorityDate | 2017-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.