http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108936582-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1ce61bf06f294f2f466c067ed41cc8ce |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-115 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 |
| filingDate | 2018-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1256b1b6d61d52dcfc347f6291fe2a10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_08b2558d619c428b8a4b6d674d63ac03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a6561337106e889084879960f9890aef http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_de9f440ff8c07984c3457f2113584861 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_12a40cdfdf5178cc2fcec2ef27b81373 |
| publicationDate | 2018-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108936582-A |
| titleOfInvention | A method for reducing intake of aluminum ions in vermicelli or vermicelli |
| abstract | The invention relates to a method for reducing the intake of aluminum ions in vermicelli or vermicelli, and belongs to the technical field of starchy food processing. The present invention is based on the hand-leaked vermicelli (silk) process of the traditional hanging method (the specific process is: making Gorgon paste→mixing the dough→leaving the vermicelli→boiling the vermicelli→cooling→refrigerating→freezing→drying→packaging). In the dough process, adding konjac flour of 0.8‰～5‰ of the total dry weight of raw starch, the vermicelli (silk) made by the same subsequent process can effectively reduce the dissolution of Al 3+ in the vermicelli (silk) and the loss of blood in mice. , Al 3+ content in heart, kidney, liver and brain. Adopt the aluminum-containing vermicelli (silk) product that the method of the present invention makes, its Al3 + stripping amount and stripping rate in the stomach are compared with not adding konjac powder, respectively significantly reduce 15～20mg/kg and 17～22%, Therefore, the method of the invention is beneficial to improving food safety and developing green food, and has broad market application prospects. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112175202-A |
| priorityDate | 2018-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.