http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108514073-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/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3571 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3571 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-00 |
| filingDate | 2018-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108514073-B |
| titleOfInvention | Method for preparing natural fresh-keeping nutritional wet rice noodles by adding fungus culture solution |
| abstract | The invention discloses a method for preparing natural fresh-keeping nutritional wet rice noodles by adding a fungus culture solution. The method comprises the step of adding bamboo fungus and pleurotus tuber-regium liquid submerged fermentation culture solution into a pulping process of a conventional wet rice flour manufacturing process according to the mass ratio of rice to the culture solution of 80-150: 15-50 to carry out pulping. The liquid submerged fermentation culture solution is obtained by activating, purifying strains such as dictyophora phalloidea and Pleurotus sajor-caju and performing liquid submerged fermentation. According to the invention, by adding the bamboo fungus and pleurotus tuber-regium fungus liquid submerged fermentation culture solution, the natural preservative rich in the culture solution can prolong the fresh-keeping period of the fresh wet rice flour by more than 3 days, and particularly can effectively prevent the rice flour from going bad, souring and rancidness in high-temperature seasons, so that the quality guarantee period is remarkably prolonged, any other chemical preservative is not required to be added, and the food safety of the fresh wet rice flour is improved; meanwhile, the addition of the fungus liquid submerged fermentation product can effectively improve the nutritional ingredients of the rice flour, increase the flavor of the rice flour and obviously improve the economic benefit of the rice flour. |
| priorityDate | 2018-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 61.