http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108902823-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a9ebf36c1a95684484f9d65294ab32d4 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-198 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 |
| filingDate | 2018-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1debad4e3d360022bb3a39cbc07ada7f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c2abe0c6a98340cfbc325394c8032859 |
| publicationDate | 2018-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108902823-A |
| titleOfInvention | A kind of preparation method improving lotus root starch mouthfeel |
| abstract | The invention discloses a kind of preparation methods for improving lotus root starch mouthfeel, include the following steps：Fructus lycii, Schisandra chinensis, coloured malt, fingered citron, tendril-leaved fritillary bulb, Radix Glycyrrhizae are crushed, water is added in sieving, and high fire is boiled, and small fire decocts, and filtrate is obtained by filtration；Lotus root starch, buckwheat, sugar grass powder, glutinous rice flour, Radix Astragali, mulberry fruit, jujube, radix polygonati officinalis are crushed, sieving, water stirring is added, it is heated in whipping process, corn syrup, maltose, soybean milk powder, powdered sugar, vanillic aldehyde is added, is concentrated, mills in colloid mill uniformly, it dry, pulverize to obtain lotus root starch in good taste.The preparation method proposed by the present invention for improving lotus root starch mouthfeel, gained lotus root starch not only increases more nutritional ingredients than traditional lotus root starch, and significantly improve mouthfeel, there is fabulous nourishing effects, mental-tranquilization, and absorption easy to digest simultaneously, suitable various people take, process of taking after mixing it with water is simple, convenient, is easy to transport. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3915395-A4 |
| priorityDate | 2018-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.