http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112042865-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d408bf87ed5ea86b9c096e123af03903 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-263 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3418 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3409 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3418 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3409 |
| filingDate | 2020-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_017c17d258bf372c4c27980e1a6039a8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dc8b86a9d1015b855127e31761d2e377 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b002aa7035389540deecf634bc24d0ac http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ecc7c9c1bea89bcebc6816fc3958cbf2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aedcc9041a3bafc9af7105f2bf2e00ce http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ce1180e5947a992db8db23ddfe73842a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_06b7b99aadd0fdc27ceb4225fabb1e48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c71737fca8c2e457e0becf1977f7a4f2 |
| publicationDate | 2020-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112042865-A |
| titleOfInvention | A kind of fresh-wet rice flour preservation fence technology method and application at normal temperature |
| abstract | The invention relates to a normal temperature preservation fence technology method and application of fresh and wet rice noodles. The fresh and wet rice flour includes the following raw materials: indica rice flour, japonica rice flour, corn starch, cake flour, cross-linked starch, modified soybean lecithin, compound water-holding agent and purified water. The method of using fence technology to keep fresh and wet rice noodles at room temperature needs to be controlled: control the cleanliness of the environment, that is, set the packaging workshop as a clean area; control the water activity, that is, water activity ≤ 0.85; block the contact between rice noodles and oxygen, that is, vacuum packaging Or filled with N 2 , CO 2 packaging; cold sterilization treatment, that is, irradiation sterilization. This method adopts the theory of fence technology. By controlling the cleanliness of the production environment, reducing the water activity of the product, blocking the contact between the product and oxygen, cold sterilization to kill microorganisms without damaging the quality of the product and other new fence factors, the use of fence factors The synergistic effect can prolong the shelf life of fresh and wet rice flour products at room temperature. |
| priorityDate | 2020-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.