http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113995122-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4e8b3c0cd5dcb352ada98cb668566391 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-148 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-148 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-02 |
| filingDate | 2021-10-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6b8bcdbb9788b58bb86b7cb3cf4aaf57 |
| publicationDate | 2022-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113995122-A |
| titleOfInvention | Mushroom crisp containing trehalose and isomaltooligosaccharide and preparation method thereof |
| abstract | The invention belongs to the field of fungus foods, and particularly relates to fungus crisp containing trehalose and isomaltooligosaccharide and a preparation method thereof, wherein the method comprises the following steps; s1: selecting 50 parts of dry mushroom which is free from mildew, impurities and bad smell, complete in shape and 2.5-3.0 cm in diameter as a raw material, and removing mushroom stems; s2: the dried mushroom is washed by clear water repeatedly and then rinsed by 0.5g/L sodium sulfite; s3: putting the cleaned dry mushroom into a warm water container at 35-40 ℃ to ensure that the dry mushroom absorbs water and becomes soft; the soaking time is about 3 hours, and the dry mushroom is preferably completely soaked and softened; the sugar-free food is prepared by using the trehalose and the isomaltose hypgather to replace maltose in the mushroom preparation process, so that the sugar contained in the raw materials and capable of being absorbed and utilized by a human body is greatly reduced, the raw materials are more in line with the consumption demand of healthy diet, the health of the human body is more benefited, the blood sugar control of a diabetic patient is facilitated, the recipe of the diabetic patient is enlarged, the nutrition is diversified, and the health is kept. |
| priorityDate | 2021-10-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.