Anti-aging dietary fiber and application thereof
The invention provides an anti-aging dietary fiber and application thereof, and a method for preparing rice cold noodles by using the anti-aging dietary fiber, and belongs to the field of food processing. According to the method, the dietary fibers subjected to enzymolysis by the cellulase are added...
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| creator | WANG BINZHOU |
| description | The invention provides an anti-aging dietary fiber and application thereof, and a method for preparing rice cold noodles by using the anti-aging dietary fiber, and belongs to the field of food processing. According to the method, the dietary fibers subjected to enzymolysis by the cellulase are added into the gelatinization material liquid with a certain gelatinization degree, on one hand, the gelatinization viscosity in the gelatinization process is not influenced, and on the other hand, the material gelatinized by the method has a relatively good anti-aging characteristic; when the anti-aging dietary fiber is used in the preparation process of the rice cold noodles, the shelf life of the finally obtained rice cold noodles can reach 2 months or above by controlling the water content of the rice milk.
本发明提供了一种抗老化膳食纤维及应用，以及利用上述抗老化膳食纤维制备米凉面的方法，属于食品加工领域；通过将纤维素酶酶解后的膳食纤维添加于一定糊化程度的糊化料液中，一方面，其不会对糊化过程中的糊化黏度造成影响，另一方面，通过此方法糊化的物料具有较好的抗老化特性；在将本申请抗老化膳食纤维用于米凉面制备过程中，通过控制米浆的含水量，可以使最后得到的米凉面保质期达到2个月以上。 |
| format | Patent |
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本发明提供了一种抗老化膳食纤维及应用，以及利用上述抗老化膳食纤维制备米凉面的方法，属于食品加工领域；通过将纤维素酶酶解后的膳食纤维添加于一定糊化程度的糊化料液中，一方面，其不会对糊化过程中的糊化黏度造成影响，另一方面，通过此方法糊化的物料具有较好的抗老化特性；在将本申请抗老化膳食纤维用于米凉面制备过程中，通过控制米浆的含水量，可以使最后得到的米凉面保质期达到2个月以上。</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220415&DB=EPODOC&CC=CN&NR=114343117A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220415&DB=EPODOC&CC=CN&NR=114343117A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WANG BINZHOU</creatorcontrib><title>Anti-aging dietary fiber and application thereof</title><description>The invention provides an anti-aging dietary fiber and application thereof, and a method for preparing rice cold noodles by using the anti-aging dietary fiber, and belongs to the field of food processing. According to the method, the dietary fibers subjected to enzymolysis by the cellulase are added into the gelatinization material liquid with a certain gelatinization degree, on one hand, the gelatinization viscosity in the gelatinization process is not influenced, and on the other hand, the material gelatinized by the method has a relatively good anti-aging characteristic; when the anti-aging dietary fiber is used in the preparation process of the rice cold noodles, the shelf life of the finally obtained rice cold noodles can reach 2 months or above by controlling the water content of the rice milk.
本发明提供了一种抗老化膳食纤维及应用，以及利用上述抗老化膳食纤维制备米凉面的方法，属于食品加工领域；通过将纤维素酶酶解后的膳食纤维添加于一定糊化程度的糊化料液中，一方面，其不会对糊化过程中的糊化黏度造成影响，另一方面，通过此方法糊化的物料具有较好的抗老化特性；在将本申请抗老化膳食纤维用于米凉面制备过程中，通过控制米浆的含水量，可以使最后得到的米凉面保质期达到2个月以上。</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDBwzCvJ1E1Mz8xLV0jJTC1JLKpUSMtMSi1SSMxLUUgsKMjJTE4syczPUyjJSC1KzU_jYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxzn6GhibGJsaGhuaOxsSoAQBHvisW</recordid><startdate>20220415</startdate><enddate>20220415</enddate><creator>WANG BINZHOU</creator><scope>EVB</scope></search><sort><creationdate>20220415</creationdate><title>Anti-aging dietary fiber and application thereof</title><author>WANG BINZHOU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN114343117A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2022</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>WANG BINZHOU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>WANG BINZHOU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Anti-aging dietary fiber and application thereof</title><date>2022-04-15</date><risdate>2022</risdate><abstract>The invention provides an anti-aging dietary fiber and application thereof, and a method for preparing rice cold noodles by using the anti-aging dietary fiber, and belongs to the field of food processing. According to the method, the dietary fibers subjected to enzymolysis by the cellulase are added into the gelatinization material liquid with a certain gelatinization degree, on one hand, the gelatinization viscosity in the gelatinization process is not influenced, and on the other hand, the material gelatinized by the method has a relatively good anti-aging characteristic; when the anti-aging dietary fiber is used in the preparation process of the rice cold noodles, the shelf life of the finally obtained rice cold noodles can reach 2 months or above by controlling the water content of the rice milk.
本发明提供了一种抗老化膳食纤维及应用，以及利用上述抗老化膳食纤维制备米凉面的方法，属于食品加工领域；通过将纤维素酶酶解后的膳食纤维添加于一定糊化程度的糊化料液中，一方面，其不会对糊化过程中的糊化黏度造成影响，另一方面，通过此方法糊化的物料具有较好的抗老化特性；在将本申请抗老化膳食纤维用于米凉面制备过程中，通过控制米浆的含水量，可以使最后得到的米凉面保质期达到2个月以上。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Anti-aging dietary fiber and application thereof |
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