http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113440465-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2800-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2800-85 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q19-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-9794 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q19-00 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-225 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-9794 |
| filingDate | 2021-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113440465-B |
| titleOfInvention | A kind of rice fermented product, rice fermented extract and preparation method and application |
| abstract | The invention provides a rice fermented product, a rice fermented extract, a preparation method and application thereof, and belongs to the technical field of rice processing. The preparation method of the rice fermented product provided by the present invention includes the following steps: fermenting a mixture containing rice and water with fermenting bacteria to obtain a rice fermented product; the fermenting bacteria include Aspergillus and lactic acid bacteria; The ratio of the number of viable bacteria is 1:(1-4); the number of viable bacteria of the fermentation bacteria in the fermentation system is (0.5-2.5)×(10 5 -10 18 ) CFU/g. In the invention, the rice is fermented with Aspergillus and Lactobacillus, which significantly increases the total polyphenol and total flavonoid content of the fermented product, so that the obtained rice fermented product has good antioxidant activity and skin-tightening effect, and is very suitable for use with in skin care, cosmetics and hair products. |
| priorityDate | 2021-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 100.