http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109022213-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb351a5a4e03ee3773bd0df5dbae9ac3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2018-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9753219f2d9883a7c4a6cbe8e197a7e3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fdf4a6bfa7b7f2e178249371efc693f9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fe74924b030d653dc644e554f043c89b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d60fa1102b8bb7d9d4a85203a16d8fc8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8962057b606f71b406d412dafb071ef6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dd04949b7a3a1a414461229ea6d83802 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aa96821f43e7a55483094f6b88cde231 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_06d2a1a88aa09c6bad71f2ef79d49442 |
| publicationDate | 2018-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109022213-A |
| titleOfInvention | A kind of preparation method of brown rice sweet fermented rice |
| abstract | The invention discloses a method for preparing brown rice sweet fermented glutinous rice, which belongs to the technical field of food processing. The invention uses brown rice as raw material, sweet wine koji as starter, and is prepared through material selection, soaking and germination, cooking, cooling, adding compound enzymes, mixing koji, nest building, constant temperature collaborative fermentation, freeze-drying and pulverization. The present invention uses methods such as germination, enzyme synergistic fermentation, freeze-drying, crushing and preparation, etc. to prepare the brown rice sweet fermented glutinous rice with high nutritional value and excellent taste and flavor. Compared with the traditional glutinous rice sweet wine preparation process, this product uses brown rice as raw material, adopts germination and exogenous enzyme treatment in conjunction with Rhizopus oryzae fermentation technology, and the product not only has a unique taste and flavor, but also has higher nutritional value. , combined with freeze-drying and ultrafine pulverization technology, makes the product convenient and quick to eat, more conducive to storage and transportation, more in line with the needs of modern fast-paced life, and has broad market prospects. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114015524-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112322421-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110367445-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114403345-A |
| priorityDate | 2018-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 80.