http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108967482-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2b38612e6e7e66e210a5bf24766599e4 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-062 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-362 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-062 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2018-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ff4948d812aee511f75e393a312b6254 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b7ec8a23db30a6de5057e066c9b66184 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0153d6f41dc778606f063254fc1c56c2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a763c8c2cca0c6275db326b47c610986 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7dd6894ab92886904e34c973f1244e30 |
| publicationDate | 2018-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108967482-A |
| titleOfInvention | A kind of hypoglycemic cereal fruit-vegetable bread and preparation method thereof |
| abstract | The invention discloses a kind of hypoglycemic cereal fruit-vegetable bread and preparation method thereof, material component is as follows: apple, pawpaw, carambola, fig, complex enzyme, scallion oil, buckwheat, semen sojae atricolor, cowpea, black rice, Semen Coicis, carrot, lotus rhizome, celery, flour, salt, microbial bacteria, egg, pure water, steps are as follows: 1) Fruit powder is made through enzymatic hydrolysis, drying, grinding in fruit；2) buckwheat, semen sojae atricolor, cowpea are added after scallion oil heating and carry out frying, cold water is added after mixing with black rice, Semen Coicis and is impregnated；3) carrot, lotus rhizome, celery is added, carries out boiling, the cereal Vegetable powder through drying, grinding system；4) by 1), 3) mix after flour, salt, microbial bacteria is added, egg, pure water are added after stirring and ferments；5) dough after fermentation is subjected to provocation；6) it can be prepared by after toasted.Bread prepared by the present invention, it is soft palatable, it is full of nutrition, there is good effect of lowering blood sugar, and method is simple, is readily produced. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109938075-A |
| priorityDate | 2018-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 91.