http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111567724-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f70f5d3d69cdd69264801d6199f89b57 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-37 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 |
| filingDate | 2020-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_928c63da7c63efe3a680dfb39b87e684 |
| publicationDate | 2020-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111567724-A |
| titleOfInvention | A kind of fermented soft tribute cake and preparation method thereof |
| abstract | The invention provides a fermented soft tribute cake and a preparation method thereof, and relates to the technical field of cake processing. The tribute cake is mainly made of: rice, glutinous rice, low-gluten flour, white sugar, xylitol, hydroxypropyl-β-cyclodextrin, yeast, tea polyphenols, amylase, vegetable oil, hops, wine koji, soda powder The preparation method mainly includes the steps of: rice ripening, glutinous rice treatment, hop treatment, glutinous rice fermentation, enzymatic hydrolysis of cooked rice, raw material mixing, batter treatment and the like. The present invention overcomes the deficiencies of the prior art, further improves the bulkiness of the tribute cake by means of fermentation and the like, improves the taste of the tribute cake, and at the same time prevents the surface of the tribute cake from hardening and regenerates after being placed for multiple times of ripening and enzymatic hydrolysis. Further enhance the flavor of the tribute cake and enhance the market value. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112335831-A |
| priorityDate | 2020-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.