High-dietary-fiber konjak rice and preparation method thereof
The invention relates to high-dietary-fiber konjac rice and a preparation method thereof. The high-dietary-fiber konjac rice comprises the following components in percentage by weight: 20-50% of low-viscosity konjac powder, 10-30% of tapioca flour, 20-30% of potato flour, 10-20% of rice flour, 0.5-1...
Gespeichert in:
| Hauptverfasser: | , , , , |
|---|---|
| Format: | Patent |
| Sprache: | chi ; eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | DENG NIANXIANG WANG YUFENG SHEN CHENHAO CHEN XIAOLI FENG KANG |
| description | The invention relates to high-dietary-fiber konjac rice and a preparation method thereof. The high-dietary-fiber konjac rice comprises the following components in percentage by weight: 20-50% of low-viscosity konjac powder, 10-30% of tapioca flour, 20-30% of potato flour, 10-20% of rice flour, 0.5-1.0% of high-viscosity konjac powder, 0.5-1.0% of curdlan and 0.1% of sodium carbonate. In order to increase the content of glucomannan dietary fibers in the konjak rice, the konjak flour is specially processed, the viscosity of the konjak flour is reduced, and meanwhile, the special fishy smell of the konjak is removed so as to increase the dosage or content of the konjak flour, and tapioca flour, potato flour and rice flour are added, so that the konjak rice flour is prepared. Therefore, the taste of the konjak rice is guaranteed, meanwhile, the konjak rice is free of fishy smell of konjak, and the konjak rice has the health-care characteristics of high dietary fiber, low GI and the like.
本发明涉及一种高膳食纤维魔芋米及其制备方法，高膳食 |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN117256870A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN117256870A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN117256870A3</originalsourceid><addsrcrecordid>eNrjZLD1yEzP0E3JTC1JLKrUTctMSi1SyM7Py0rMVijKTE5VSMxLUSgoSi1ILEosyczPU8hNLcnIT1EoyUgtSs1P42FgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8c5-hobmRqZmFuYGjsbEqAEAE-YwKQ</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>High-dietary-fiber konjak rice and preparation method thereof</title><source>esp@cenet</source><creator>DENG NIANXIANG ; WANG YUFENG ; SHEN CHENHAO ; CHEN XIAOLI ; FENG KANG</creator><creatorcontrib>DENG NIANXIANG ; WANG YUFENG ; SHEN CHENHAO ; CHEN XIAOLI ; FENG KANG</creatorcontrib><description>The invention relates to high-dietary-fiber konjac rice and a preparation method thereof. The high-dietary-fiber konjac rice comprises the following components in percentage by weight: 20-50% of low-viscosity konjac powder, 10-30% of tapioca flour, 20-30% of potato flour, 10-20% of rice flour, 0.5-1.0% of high-viscosity konjac powder, 0.5-1.0% of curdlan and 0.1% of sodium carbonate. In order to increase the content of glucomannan dietary fibers in the konjak rice, the konjak flour is specially processed, the viscosity of the konjak flour is reduced, and meanwhile, the special fishy smell of the konjak is removed so as to increase the dosage or content of the konjak flour, and tapioca flour, potato flour and rice flour are added, so that the konjak rice flour is prepared. Therefore, the taste of the konjak rice is guaranteed, meanwhile, the konjak rice is free of fishy smell of konjak, and the konjak rice has the health-care characteristics of high dietary fiber, low GI and the like.
本发明涉及一种高膳食纤维魔芋米及其制备方法，高膳食</description><language>chi ; eng</language><subject>CHEMISTRY ; COMPOSITIONS BASED THEREON ; DERIVATIVES THEREOF ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; ORGANIC MACROMOLECULAR COMPOUNDS ; POLYSACCHARIDES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS ; THEIR PREPARATION OR CHEMICAL WORKING-UP ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</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=20231222&DB=EPODOC&CC=CN&NR=117256870A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231222&DB=EPODOC&CC=CN&NR=117256870A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>DENG NIANXIANG</creatorcontrib><creatorcontrib>WANG YUFENG</creatorcontrib><creatorcontrib>SHEN CHENHAO</creatorcontrib><creatorcontrib>CHEN XIAOLI</creatorcontrib><creatorcontrib>FENG KANG</creatorcontrib><title>High-dietary-fiber konjak rice and preparation method thereof</title><description>The invention relates to high-dietary-fiber konjac rice and a preparation method thereof. The high-dietary-fiber konjac rice comprises the following components in percentage by weight: 20-50% of low-viscosity konjac powder, 10-30% of tapioca flour, 20-30% of potato flour, 10-20% of rice flour, 0.5-1.0% of high-viscosity konjac powder, 0.5-1.0% of curdlan and 0.1% of sodium carbonate. In order to increase the content of glucomannan dietary fibers in the konjak rice, the konjak flour is specially processed, the viscosity of the konjak flour is reduced, and meanwhile, the special fishy smell of the konjak is removed so as to increase the dosage or content of the konjak flour, and tapioca flour, potato flour and rice flour are added, so that the konjak rice flour is prepared. Therefore, the taste of the konjak rice is guaranteed, meanwhile, the konjak rice is free of fishy smell of konjak, and the konjak rice has the health-care characteristics of high dietary fiber, low GI and the like.
本发明涉及一种高膳食纤维魔芋米及其制备方法，高膳食</description><subject>CHEMISTRY</subject><subject>COMPOSITIONS BASED THEREON</subject><subject>DERIVATIVES THEREOF</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>ORGANIC MACROMOLECULAR COMPOUNDS</subject><subject>POLYSACCHARIDES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>THEIR PREPARATION OR CHEMICAL WORKING-UP</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>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLD1yEzP0E3JTC1JLKrUTctMSi1SyM7Py0rMVijKTE5VSMxLUSgoSi1ILEosyczPU8hNLcnIT1EoyUgtSs1P42FgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8c5-hobmRqZmFuYGjsbEqAEAE-YwKQ</recordid><startdate>20231222</startdate><enddate>20231222</enddate><creator>DENG NIANXIANG</creator><creator>WANG YUFENG</creator><creator>SHEN CHENHAO</creator><creator>CHEN XIAOLI</creator><creator>FENG KANG</creator><scope>EVB</scope></search><sort><creationdate>20231222</creationdate><title>High-dietary-fiber konjak rice and preparation method thereof</title><author>DENG NIANXIANG ; WANG YUFENG ; SHEN CHENHAO ; CHEN XIAOLI ; FENG KANG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN117256870A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2023</creationdate><topic>CHEMISTRY</topic><topic>COMPOSITIONS BASED THEREON</topic><topic>DERIVATIVES THEREOF</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>ORGANIC MACROMOLECULAR COMPOUNDS</topic><topic>POLYSACCHARIDES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</topic><topic>THEIR PREPARATION OR CHEMICAL WORKING-UP</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>DENG NIANXIANG</creatorcontrib><creatorcontrib>WANG YUFENG</creatorcontrib><creatorcontrib>SHEN CHENHAO</creatorcontrib><creatorcontrib>CHEN XIAOLI</creatorcontrib><creatorcontrib>FENG KANG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>DENG NIANXIANG</au><au>WANG YUFENG</au><au>SHEN CHENHAO</au><au>CHEN XIAOLI</au><au>FENG KANG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>High-dietary-fiber konjak rice and preparation method thereof</title><date>2023-12-22</date><risdate>2023</risdate><abstract>The invention relates to high-dietary-fiber konjac rice and a preparation method thereof. The high-dietary-fiber konjac rice comprises the following components in percentage by weight: 20-50% of low-viscosity konjac powder, 10-30% of tapioca flour, 20-30% of potato flour, 10-20% of rice flour, 0.5-1.0% of high-viscosity konjac powder, 0.5-1.0% of curdlan and 0.1% of sodium carbonate. In order to increase the content of glucomannan dietary fibers in the konjak rice, the konjak flour is specially processed, the viscosity of the konjak flour is reduced, and meanwhile, the special fishy smell of the konjak is removed so as to increase the dosage or content of the konjak flour, and tapioca flour, potato flour and rice flour are added, so that the konjak rice flour is prepared. Therefore, the taste of the konjak rice is guaranteed, meanwhile, the konjak rice is free of fishy smell of konjak, and the konjak rice has the health-care characteristics of high dietary fiber, low GI and the like.
本发明涉及一种高膳食纤维魔芋米及其制备方法，高膳食</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN117256870A |
| source | esp@cenet |
| subjects | CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | High-dietary-fiber konjak rice and preparation method thereof |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-30T05%3A19%3A08IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=DENG%20NIANXIANG&rft.date=2023-12-22&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN117256870A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |