http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112314854-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_896da0b49a1c008b3324768b073506d1 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-15 |
| filingDate | 2020-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cbb89f2846d9655458d01c6804349fa3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_28690609ca0fe14aadaee3db2709ea64 |
| publicationDate | 2021-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112314854-A |
| titleOfInvention | Processing technology for improving toughness of potato rice noodles |
| abstract | The invention discloses a processing technology for improving toughness of potato rice flour, which relates to the technical field of grain processing, and specifically comprises the following steps: 1) preparing a chicken egg albumin solution, and adding mulberry wine residue anthocyanin to obtain chicken egg albumin composite nano particles; 2) preparing a concentrated chitosan hydrochloride solution and a sulfobutyl-beta-cyclodextrin solution, and slowly adding the sulfobutyl-beta-cyclodextrin solution into the chitosan hydrochloride solution drop by drop to prepare a chitosan nanoparticle suspension; 3) preparing a rice flour treatment solution; 4) preparing a rice milk mixture; 5) cooking the rice pulp mixture, cooling, conveying to a rolling cutter through a stainless steel oil rolling roller to cut into strips, spreading the rice flour treatment liquid in the rice flour through the stainless steel oil rolling roller, packaging and sealing. The processing technology provided by the invention can effectively improve the toughness of the rice flour, thereby realizing the optimization of the taste of the rice flour after the improvement of the toughness and being beneficial to enhancing the appetite of people. |
| priorityDate | 2020-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.