http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109770165-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 |
| filingDate | 2018-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109770165-B |
| titleOfInvention | Color fixative and application thereof in color potato chips |
| abstract | The invention relates to a color fixative and application thereof in color potato chips. The color fixative comprises the following components in parts by weight: 10-15 parts of tartary buckwheat, 3-5 parts of gum arabic and 1-2 parts of L-tryptophan. The preparation method of the colored potato crisp chip comprises the following steps: after being treated by hot steam, the potato slices are soaked in the solution of the color fixative and simultaneously subjected to pulsating pressure treatment, then are placed in the pigment solution and simultaneously subjected to vacuum impregnation, and finally are soaked in edible oil and simultaneously subjected to vacuum frying treatment. By adopting the color fixative provided by the invention, the pulsating pressure treatment, vacuum impregnation and vacuum frying treatment technologies are optimized and integrated, and the obtained potato slice product is good in quality, rich in nutrition, high in brittleness, bright in color, low in polyacrylamide content, high in food safety, low in cost and high in added value. |
| priorityDate | 2018-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 17.