http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109170559-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_696ecb7ade1d91548d5405a580879307 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-125 |
| filingDate | 2018-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5b5f34a6049ce42b4fc74c9960dcb181 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_070839e05adb4372b100978c7d36d8e6 |
| publicationDate | 2019-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109170559-A |
| titleOfInvention | A kind of processing method improving rice flour tensile property and mouthfeel |
| abstract | The invention belongs to rice flour processing technique field, especially a kind of processing method for improving rice flour tensile property and mouthfeel, the specific method is as follows: (1) weighing raw material；(2) rice and purple rice are subjected to freezing processing, taken out, be immersed in heat-insulation soaking in jerusalem artichoke polysaccharide solution, drip liquid is pulled out, and drip to no water droplet is dripped, and grinding, filter cloth obtains Rice & peanut milk；(3) fresh yam and light violet mulberries are mixed with beating, filter cloth, sealed fermenting is mixed evenly with Rice & peanut milk, sealed fermenting, carries out steam treatment in merging steam box, obtains rice flour skin；(4) by rice flour skin cooling treatment, slitting processing is carried out, rice flour is obtained；So that the viscosity of starch enhances, the tensile property of rice flour is greatly improved, so that rice flour elasticity is strong, Chewiness is good, and the generation of broken strip phenomenon is effectively reduced, the flavor of abundant rice flour, mouthfeel is promoted, is easy to enteron aisle digestion and absorption, enhances blood circulation passages ability, the generation for avoiding blood vessel blockage phenomenon, effectively facilitates human health. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112841511-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: 22.