http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107927527-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0ebb613b128f75b4467941d66e3bd0d6 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-065 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 2017-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_508ae6587549d17b6df86ffbd872c4d8 |
| publicationDate | 2018-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107927527-A |
| titleOfInvention | A kind of preparation method of instant dried pumpkin |
| abstract | The invention mainly relates to food processing technology field, discloses a kind of preparation method of instant dried pumpkin, including：Raw material preparation, first drying, one time fermentation, secondary fermentation, secondary drying, seasoning, drying；Method is simple, obtained dried pumpkin golden yellow color, aromatic flavour, soft chewiness, increases the deep processed product of in the market pumpkin, safe and healthy without any additive, meets nutrition and the mouthfeel demand of consumer；Old pumpkin carries out first drying after cleaning section, sprays soy oligosaccharides sugar juice after reducing partial moisture, is further continued for drying, increases the intensity of pumpkin slice, avoid occurring during post-processing soft rotten；Lactic acid bacteria is accessed after first drying and carries out one time fermentation, abundant small molecule nutritional ingredient is produced, increases the delicate flavour and intensity of pumpkin slice, promote gastrointestinal function；Continue secondary fermentation in short-term after addition flavoring A, enrich pumpkin slice flavor, increase consumer's appetite；Low temperature secondary drying is carried out after secondary fermentation, makes mouthfeel more chewy. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111084353-A |
| priorityDate | 2017-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.