http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103829158-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-035 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-143 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-21 |
| filingDate | 2012-11-20^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-04-27^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-04-27^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103829158-B |
| titleOfInvention | Dietary fiber facilitates the production technology in grain of rice face |
| abstract | The invention provides the production technology that a kind of dietary fiber facilitates grain of rice face, comprise following production stage, sieve, mix, constant temperature and humidity is modified, extruder grain is shaping, dry and cooling; This kind of dietary fiber facilitates the production technology in grain of rice face, can by adding wheat edible fiber in formula, the formation of starch crystals and gluten network structure in flour in extrusion process can be slowed down in extrusion process, thus make can not produce pore in grain of rice face, gained grain of rice face close structure, while increasing the dietary fiber content in grain of rice face, ensure the mouthfeel in grain of rice face.In addition, the present invention also added propylene glycol alginate and the sucrose fatty ester of proper proportion, solves grain of rice face obtained after adding wheat edible fiber and easily produces slag or shaggy problem. |
| priorityDate | 2012-11-20^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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