http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109566695-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_490416b6a1c58096dcb8582e90f1e9bb |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-062 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-366 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-188 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-062 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2018-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_91945e12c4b71f33b8214c0624b94933 |
| publicationDate | 2019-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109566695-A |
| titleOfInvention | Slow-rising sugar composition, slow-rising sugar food and preparation method thereof |
| abstract | The invention provides a slow-rising sugar composition, belonging to the technical field of health food. The slow-rising sugar composition comprises the following raw materials by weight: 60-80 parts of wheat flour, 15-25 parts of corn flour, and 3-25 parts of Huai yam powder. 8 parts, 1 to 3 parts of Pueraria lobata, 1 to 3 parts of Polygonatum powder, and 0.5 to 1.5 parts of food grade ethyl cellulose. Among them, food-grade ethyl cellulose can form a grid-like structure during the food forming process, and wrap other powders in the grid-like structure. After the food enters the gastrointestinal tract, the release rate of starch granules in the food will be greatly reduced, and the absorption time in the intestinal tract will be prolonged, so as to achieve the purpose of slowing glucose. In addition, in the present invention, the synergistic effect of the Polygonatum chinensis, Huai Yam and Pueraria lobata can exert a good effect of slowing down blood sugar, and delay the speed of blood sugar rise after food use. |
| priorityDate | 2018-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.