http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111213874-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a42d624234f58074f07d9a2d3113ba5f |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212 |
| filingDate | 2018-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111213874-A |
| titleOfInvention | Starch gel shaped food |
| abstract | The invention discloses a method for preparing starch gel shaped food, which comprises the following steps: (1) treating starch granules with an enzyme at a temperature of 10-70 ℃ to obtain enzyme-treated starch; (2) mixing a food material, the enzyme-treated starch and water to obtain a mixture; (3) heating the mixture, thereby gelatinizing the enzyme-treated starch in the mixture; and (4) cooling the mixture containing the enzyme-treated gelatinised starch, thereby gelatinising the starch to obtain a starch gel shaped food product. By using the method of the invention, food without adding food additives can be prepared, and the obtained starch paste has low silking feeling and very good elasticity although being fully gelatinized. The starch of the invention has strong gel forming ability, can be used for shaping food, and endows natural elasticity. |
| priorityDate | 2018-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 78.