http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110393261-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5a947e48ae23d9ebab78464f6d493155 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 |
| filingDate | 2019-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b1857f509937073dadb3fc0778b879bc |
| publicationDate | 2019-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110393261-A |
| titleOfInvention | A kind of microorganism modified corn flour and preparation method thereof |
| abstract | The present invention relates to a kind of microorganism modified corn flour and preparation method thereof.Belong to corn food deep process technology field.The characteristics of the technology of the present invention is for non-glutinous corn flour, and inoculating lactic acid bacterium enzymolysis modified using transglutaminase carries out microbial fermentation, improve the functional character of non-glutinous corn flour, the dissolubility and viscoelasticity for improving non-glutinous corn flour enhance the sophistication and palatability of corn flour.It improves 211.3%, retentiveness through enzymatic hydrolysis and the modified non-glutinous corn flour of microorganism, viscosity and improves 149.7%.The non-waxy modified corn flour can be applied to the corns staple foods such as production maize flour steamed buns stuffed with sweetened bean paste, corn noodles, product is rich in dietary fiber and multivitamin, and the glutinous bullet of faint scent, golden yellow color, exquisiteness smooth in taste, there is reducing blood lipid, reduce body's cholesterol, promote to digest and assimilate, delay senescence and other effects.Technical method is easily controllable and easy to operate, does not crack after product freeze-thaw. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113142473-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110839823-A |
| priorityDate | 2019-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.