| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02W90-10 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08L1-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C09D7-61
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C09D4-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D85-816
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C09D5-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08J7-04 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08J7-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65D85-816
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08L1-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09D4-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08L3-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08L97-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09D5-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08L5-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08L5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08K9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08K7-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09D7-61
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08L1-02 |
| filingDate |
2019-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2021-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2021-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-110877779-B |
| titleOfInvention |
Novel noodle cup and manufacturing method thereof |
| abstract |
The invention discloses a novel noodle cup and a manufacturing method thereof, and relates to the technical field of paper cup manufacturing. The technical key points are as follows: the novel noodle cup comprises a paper cup and an inner membrane, wherein the paper cup comprises the following components in parts by weight: mango seed fiber: 20-40 parts; flax fiber: 25-45 parts; alginate fibers: 15-30 parts; sodium carboxymethylcellulose: 5-10 parts; potato starch: 10-20 parts; trehalose: 10-20 parts; peach gum: 20-30 parts of the novel noodle cup prepared by adopting the formula has the advantages of health, green, environmental protection and no pollution. |
| priorityDate |
2019-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |