http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107836723-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/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K47-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K47-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K47-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K47-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-26 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K47-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K47-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K47-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P1-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K47-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-06 |
| filingDate | 2017-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107836723-B |
| titleOfInvention | Prebiotics additive and preparation method and application thereof |
| abstract | The invention discloses a prebiotic additive, which comprises prebiotic sugar and modified maltodextrin; the modified maltodextrin is obtained by recrystallizing maltodextrin in alcohol solution and carrying out heat treatment. The invention also discloses a preparation method of the additive and application of the additive in preparing edible salt containing prebiotics, solid beverage, fermented tea such as dark tea, black tea and the like. The present invention has been made in a large number of studies and originally proposes a concept for solving the technical problems by physically modifying maltodextrin. In the invention, the physical modification is carried out on the maltodextrin, so that the purposes of rearranging the internal molecules, changing the extension degree of a molecular chain, removing unstable low molecular sugar and the like can be realized, and the invention has an improvement effect on the intermolecular gap, hydrophilic group arrangement and the like of the maltodextrin. The modified maltodextrin physically modified can effectively reduce the hygroscopicity and hardening rate of the prebiotics additive. |
| priorityDate | 2017-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.