http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110241152-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5b59762215d608d0e9b27bf1bab8af1d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-12 |
| filingDate | 2018-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7767ee9ccc87af553054c96af781cee7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_648b28375505ae820197069cfd0c93f3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5a97a2d91617154382511adc7a79f45e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5a98ed1b847b5712b2f2eaf43c4c7cf8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_768e8f787f9e30249d98e0b6484b3f3d |
| publicationDate | 2019-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110241152-A |
| titleOfInvention | Preparation method of compound trehalose product |
| abstract | The invention discloses a preparation method of a compound trehalose product, which sequentially comprises the following steps: (1) preparation of starch milk; (2) liquefaction; (3) compound enzymolysis; (4) filtration to remove protein; (5) decolorization ; (6) desalting; (7) concentration. The advantages of the present invention are that the content of trehalose in the product is 20-80%, and the content of maltose, trisaccharides, tetrasaccharides and the above polysaccharides is 20-80%, and it has the advantages of both trehalose and common sweeteners, and has a wide range of applications; The product contains trehalose, which has good water retention. When used in baking, it can improve the bulkiness of baked products, reduce product hardness, improve product quality, and prolong storage time; it can effectively reduce the occurrence of Maillard reaction, and has strong color protection ability; product There are also polysaccharides such as maltose, trisaccharides and tetrasaccharides. Compared with common sweeteners, it can not only reduce the sweetness of the product together with trehalose, but also inhibit the crystallization of granulated sugar and glucose. It has fast dissolution speed, convenient storage and convenient use. , and easily absorbed by the body. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106350551-A |
| priorityDate | 2018-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.