http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108740876-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_84a1f599f5b58aa3aa22aac43b6941d0 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-155 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-175 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-175 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-155 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-125 |
| filingDate | 2018-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b4d93c8f34bae09a8707648c3c6d026a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ae3e92f11e99478b0fce65d218e07a23 |
| publicationDate | 2018-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108740876-A |
| titleOfInvention | A kind of edible pumpkin Vegetable paper and preparation method thereof |
| abstract | The present invention relates to a kind of edible pumpkin Vegetable papers, include the raw material of following parts by weight：200-250 parts of pumpkin, 10-20 parts of cornstarch, 0.5-0.8 parts of pectin, 0.05-0.08 parts of tea polyphenols, 1-3 parts of sodium carboxymethylcellulose, 0.5-1.0 parts of casein, 3-5 parts of mannitol, 0.1-0.3 parts of maltitol, 0.1-0.3 parts of konjaku flour, 0.03-0.05 parts of taurine, 0.05-0.08 parts of vitamin D, 0.05-0.08 parts of calcium lactate, 0.01-0.03 parts of Siberian solomonseal rhizome polysaccharide, 0.5-1 parts of salt, 0.05-0.1 parts of fennel powder.The Vegetable paper structural state dense uniform, bright, mouthfeel is crisp；Meanwhile by the way that maltitol, konjaku flour, taurine, vitamin D, calcium lactate, Siberian solomonseal rhizome polysaccharide is added so that Vegetable paper mouthfeel is more preferable, full of nutrition；Have simultaneously and replenishes the calcium, builds up resistance and other effects. |
| priorityDate | 2018-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.