http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109198440-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f61827fa562593eec288dbf7a144fb7f |
| 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/A23L7-198 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/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2018-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a4ba919022a67e8c603a9b2c18a0554b |
| publicationDate | 2019-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109198440-A |
| titleOfInvention | A kind of instant grain compound fermented rice koji rice flour and preparation method thereof |
| abstract | The invention discloses an instant grain compound fermented rice koji rice flour and a preparation method thereof, comprising the following steps: (1) after mixing and pulverizing barnyardgrass, millet, sorghum, barley and purple rice, and then mixing with millet to obtain a grain mixture; ( 2) the grain mixture is soaked in rice, washed and drained, steamed, and cooled; (2) the inoculation chamber is sterilized, the microbial cells are inoculated into the treated purple rice, fermented, and dried to obtain compound rice koji; Describe the microorganism as Aspergillus oryzae; (4) soak the sake dregs of sake in soft water to obtain a dregs liquid; (5) mix the compound rice koji with the dregs liquid, ferment, and sterilize; (6) concentrate, homogenize, and dry the slurry to obtain Cereal compound fermented rice koji rice flour. In the present invention, millet, barnyard millet, millet, sorghum, barley and purple rice are fermented under the action of koji bacteria to prepare alcohol-free grain compound fermented rice koji rice flour, which is helpful for digestion and can fully satisfy the nutritional needs Food and beverages for functional needs. |
| priorityDate | 2018-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.