http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114246256-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6a425c3857ddda53bcb99f17e2728ad5 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-158 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K20-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K20-158 |
| filingDate | 2021-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aec7bc06b9c12e52d275e1e55454aca3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fe72d362a6086c67ce00c63ca65dec37 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9bee141b5311ed04066da31600ca0af3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_008b80cecf7671dcb4333b9766a7b097 |
| publicationDate | 2022-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-114246256-A |
| titleOfInvention | A functional composition for improving the steam-compressed corn conditioning efficiency and starch gelatinization degree |
| abstract | The invention discloses a functional composition for improving the conditioning efficiency and starch gelatinization degree of steam-compressed corn. The components of the functional composition include: 5-20% yucca saponins, 5-30% soybean lecithin, 10-30% propionic acid and 40-60% water, the above are used to shorten the steam-compressed corn conditioning time and The functional composition for improving starch gelatinization degree is added to the corn to be tempered at a weight percentage of 0.1-0.4% during tempering. The functional composition of the present invention contains natural surfactants such as yucca saponin and soybean lecithin extracted from plant species, and at the same time, with propionic acid, the pH of the functional composition is lowered, and the steam-compressed corn conditioning can be effectively improved. The water absorption efficiency in the process can shorten the conditioning time, and can improve the starch gelatinization degree of the finished flaked corn. |
| priorityDate | 2021-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.