http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113243485-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_07ab700730827ba83f4e94bb70ed229b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-21 |
| filingDate | 2021-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_af542018527f396e5e5d22d8dacf6a42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7a73c944919b6fb9c9b86411cffcc59f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a4eaa8f08a11a3f7f6a5a6600081c6c9 |
| publicationDate | 2021-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113243485-A |
| titleOfInvention | Edible fungus preparation and staple food grain prebiotics for treating diabetes and improving immunity and production technology thereof |
| abstract | The technology of the invention comprises a formula of a staple food prebiotics culture medium or main material, auxiliary materials and seasonings of Tianfu TNB, edible fungi and fermentation equipment. Staple food grains comprise rice, corn and soybean and selection and breeding methods thereof. The edible fungus is a family-borne edible microorganism flora (FEMF) and an improved auxiliary fungus thereof, the flora structure, the strain of the improved FEMF flora, the structure and the proportion of the auxiliary fungus are clarified, and the microbial inoculum presents sour and sweet taste after fermentation. Fermentation techniques range from 1 to 5 grades, and product techniques include liquid and solid. In order to facilitate fermentation, simple fermentation equipment rotating 360 degrees is designed and manufactured. The blood sugar of young people is stable and normal after eating the product for 17 days; the patients with diabetes of 83 years old are frequently dizzy and have heart pain, and the basic recovery immunity after 3 months is improved; the long-term familial heredity long-term type II diabetes mellitus patients take insulin and Western medicines with the fasting state of 14.2, and are assisted to treat the normal blood sugar in 28 days, and the gastritis and the mystery system diseases are improved. |
| priorityDate | 2021-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 165.