CN104719753A - 一种可溶性谷物膳食纤维的制备方法 - Google Patents
一种可溶性谷物膳食纤维的制备方法 Download PDFInfo
- Publication number
- CN104719753A CN104719753A CN201310713033.6A CN201310713033A CN104719753A CN 104719753 A CN104719753 A CN 104719753A CN 201310713033 A CN201310713033 A CN 201310713033A CN 104719753 A CN104719753 A CN 104719753A
- Authority
- CN
- China
- Prior art keywords
- soluble
- cereal seed
- dietary fiber
- seed coat
- dietary fibers
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 36
- 235000013339 cereals Nutrition 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 229920002678 cellulose Polymers 0.000 claims abstract description 7
- 239000001913 cellulose Substances 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 229920001221 xylan Polymers 0.000 claims abstract description 7
- 150000004823 xylans Chemical class 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000004382 Amylase Substances 0.000 claims abstract description 4
- 102000013142 Amylases Human genes 0.000 claims abstract description 4
- 108010065511 Amylases Proteins 0.000 claims abstract description 4
- 108010059892 Cellulase Proteins 0.000 claims abstract description 4
- 108091005804 Peptidases Proteins 0.000 claims abstract description 4
- 239000004365 Protease Substances 0.000 claims abstract description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 4
- 235000019418 amylase Nutrition 0.000 claims abstract description 4
- 229940106157 cellulase Drugs 0.000 claims abstract description 4
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 4
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 4
- 240000008042 Zea mays Species 0.000 claims description 8
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 8
- 235000009973 maize Nutrition 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 6
- 230000029087 digestion Effects 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 229940038580 oat bran Drugs 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 235000015099 wheat brans Nutrition 0.000 claims description 3
- 235000013527 bean curd Nutrition 0.000 claims description 2
- 230000007062 hydrolysis Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000003756 stirring Methods 0.000 abstract 2
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 238000009413 insulation Methods 0.000 abstract 1
- 239000000835 fiber Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 6
- 230000035790 physiological processes and functions Effects 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000034659 glycolysis Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 244000075850 Avena orientalis Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 108010028554 LDL Cholesterol Proteins 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- QOSMNYMQXIVWKY-UHFFFAOYSA-N Propyl levulinate Chemical compound CCCOC(=O)CCC(C)=O QOSMNYMQXIVWKY-UHFFFAOYSA-N 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 125000004494 ethyl ester group Chemical group 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 108010022197 lipoprotein cholesterol Proteins 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- DCKVNWZUADLDEH-UHFFFAOYSA-N sec-butyl acetate Chemical compound CCC(C)OC(C)=O DCKVNWZUADLDEH-UHFFFAOYSA-N 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种可溶性谷物膳食纤维的制备方法，其将各类谷物种皮混合粉碎，加水，加热蒸煮使其软化，然后加入液化型淀粉酶，搅拌，去除所含的淀粉，再加入蛋白酶，保温搅拌，去除其所含的蛋白质，再加入霉菌所产生的木聚糖酶和纤维素酶，经酶解，将谷物种皮中的纤维素和木聚糖水解为可溶性纤维素和木聚糖，获得可溶性膳食纤维。本发明通过生物工程技术，增加了膳食纤维中可溶性成份的比例，提高了膳食纤维对人体的生理功能。
Description
技术领域：
本发明涉及谷物食品领域的加工方法，具体涉及一种可溶性谷物膳食纤维的制备方法。
技术背景：
膳食纤维(Dietary Fiber，简称DF)系指在人体内难以被酶消化的高分子多糖类物质的总称。膳食纤维对人体有重要的生理功能，它包括：1、具有较强的吸水功能，有预防肠道疾病的作用和减肥功效；2、具有吸附有机物的功能及预防心血管疾病的作用；3、对阳离子有结合和交换功能，能降低血脂；4、能够改变肠道系统中微生物群落组成的物理特性。膳食纤维虽然不能被人体消化酶分解吸收，却是维系人体健康、不能被其他物质代替的一种营养素，西方一些国家已陆续将膳食纤维作为一种功能性食品原料用于食品工业，一些发达国家近来已将其作为预防大肠癌、冠心病、糖尿病等疾病的主要食品。
膳食纤维有两种：水溶性膳食纤维和非水溶性膳食纤维。其中可溶性纤维可完全被细菌酵解，而不溶性膳食纤维则不易被酵解，而酵解后产生的短链脂肪酸如乙酯酸、丙酯酸和丁酯酸均可作为肠道细胞和细菌的能量来源，促进肠道蠕动，减少胀气，改善便秘。常见的食物中的大麦、豆类、胡萝卜、柑橘、亚麻、燕麦和燕麦糠等食物都含有丰富的水溶性纤维，水溶性纤维可减缓消化速度和最快速排泄胆固醇，有助于调节免疫系统功能，促进体内有毒重金属的排出。
谷物的种皮，如玉米皮、大豆皮小麦麸皮等是制取膳食纤维主要原料，国内外生产膳食纤维的方法主要是机械物理超细加工，其生产工艺相对简 单，而产品的大部分成份是不溶性膳食纤维，只有极少部分可溶性膳食纤维，通过对膳食纤维的化学组成、物化性质与其生理功能之间的相互关系的研究，发现不溶性膳食纤维的生理功能较差，而膳食纤维中的可溶性成份能更多地发挥生理功能。
发明内容：
本发明所要解决的技术问题是膳食纤维是食物中无法被人体消化分解的成分，在研究中发现可溶性膳食纤维可有效地发挥其生理功能，所以方便、有效地生产可溶性膳食纤维成为人们一直关注的问题。
为解决上述问题，本发明所提供的技术方案是：
一种可溶性谷物膳食纤维的制备方法，以玉米皮、豆皮、燕麦糠、小麦麸皮等谷物种皮为原料，其将谷物种皮经粉碎过筛，加入3～4倍体积的水，经加热蒸煮15分钟使其软化，然后按每克谷物种皮加入15～75酶活单位的比例加入液化型淀粉酶，并在pH值为5.6～6.2、温度为45～78℃的条件下保温搅拌1.5～4.5小时，去除所含的淀粉，然后按每克谷物种皮加入12～14酶活单位的比例加入蛋白酶，在pH值为6.2～7.8、温度为42～52℃的条件下保温搅拌1～5小时，去除其所含的蛋白质，得到脱除了淀粉和蛋白的谷物种皮，在pH值为4.7～4.9、温度为45～55℃的条件下，按每克谷物种皮加入15～45酶活单位的比例加入霉菌所产生的木聚糖酶和纤维素酶，经1.5～3小时搅拌酶解，将谷物种皮中的纤维素和木聚糖水解为可溶性纤维素和可溶性木聚糖，得到可溶性膳食纤维液体，经超滤和真空浓缩，获得高浓度液体状膳食纤维。
本发明通过生物工程技术，改变了膳食纤维中部分组成聚合物的化学结构和相对含量，缩短了纤维分子的和半纤维分子的长度，增加了膳食纤维 中可溶性成份的比例，提高了膳食纤维对人体的生理功能，试验表明，经本方法制取的膳食纤维产生的水溶性成份，在降低血脂水平、血清总胆固醇与低密度脂蛋白胆固醇水平方面的效果远好于天然膳食纤维。本方法提供的酶处理技术条件温和，易于控制，成本较低。
具体实施方式
将1000克玉米皮粉碎过筛，加入3倍体积的水，经加热蒸煮15分钟使其软化，然后按每克玉米皮加入35酶活单位的比例加入液化型淀粉酶，并在pH值为6、温度为70℃的条件下保温搅拌2小时，去除所含的淀粉，然后按每克玉米皮加入14酶活单位的比例加入蛋白酶，在pH值为7.5、温度为45℃的条件下保温搅拌2小时，去除其所含的蛋白质，得到约550克脱除了淀粉和蛋白的玉米皮，在pH值为4.8、温度为50℃的条件下，按每克玉米皮加入20酶活单位的比例分别加入霉菌所产生的木聚糖酶和纤维素酶，经2小时搅拌酶解，获得分子量为110,000的可溶性纤维素和分子量为28,000的可溶性木聚糖，既可溶性膳食纤维液体，经超滤和真空浓缩，获得300g高浓度液体状膳食纤维。
以上所述，仅是本发明的较佳实施例而已，并非是对本发明作其它形式的限制，任何熟悉本专业的技术人员可能利用上述揭示的技术内容加以变更或改型为等同变化的等效实施例。但是凡是未脱离本发明技术方案内容，依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与改型，仍属于本发明技术方案的保护范围。
Claims (1)
1.一种可溶性谷物膳食纤维的制备方法，以玉米皮、豆皮、燕麦糠、小麦麸皮等谷物种皮为原料，其特征在于：将谷物种皮经粉碎过筛，加入3～4倍体积的水，经加热蒸煮15分钟使其软化，然后按每克谷物种皮加入15～75酶活单位的比例加入液化型淀粉酶，并在pH值为5.6～6.2、温度为45～78℃的条件下保温搅拌1.5～4.5小时，去除所含的淀粉，然后按每克谷物种皮加入12～14酶活单位的比例加入蛋白酶，在pH值为6.2～7.8、温度为42～52℃的条件下保温搅拌1～5小时，去除其所含的蛋白质，得到脱除了淀粉和蛋白的谷物种皮，在pH值为4.7～4.9、温度为45～55℃的条件下，按每克谷物种皮加入15～45酶活单位的比例加入霉菌所产生的木聚糖酶和纤维素酶，经1.5～3小时搅拌酶解，将谷物种皮中的纤维素和木聚糖水解为可溶性纤维素和可溶性木聚糖，得到可溶性膳食纤维液体，经超滤和真空浓缩，获得高浓度液体状膳食纤维。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310713033.6A CN104719753A (zh) | 2013-12-22 | 2013-12-22 | 一种可溶性谷物膳食纤维的制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310713033.6A CN104719753A (zh) | 2013-12-22 | 2013-12-22 | 一种可溶性谷物膳食纤维的制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104719753A true CN104719753A (zh) | 2015-06-24 |
Family
ID=53444616
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310713033.6A Withdrawn CN104719753A (zh) | 2013-12-22 | 2013-12-22 | 一种可溶性谷物膳食纤维的制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104719753A (zh) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166645A (zh) * | 2015-09-09 | 2015-12-23 | 宁夏五朵梅食品股份有限公司 | 一种杂粮高纤面粉及其制备方法 |
| CN105361187A (zh) * | 2015-09-28 | 2016-03-02 | 华中农业大学 | 一种改性谷物膳食纤维及其制备方法 |
| CN105901670A (zh) * | 2016-04-20 | 2016-08-31 | 安徽省天麒面业科技股份有限公司 | 一种麸皮软化剂 |
| CN106072672A (zh) * | 2016-06-29 | 2016-11-09 | 青州荣美尔生物科技有限公司 | 一种活化麦麸膳食纤维的生产工艺 |
| CN107125558A (zh) * | 2017-04-25 | 2017-09-05 | 广东省农业科学院蚕业与农产品加工研究所 | 一种提高全谷物餐粉水溶性指数的预酶解‑挤压膨化加工技术 |
| CN108184998A (zh) * | 2017-09-30 | 2018-06-22 | 四川菊乐食品股份有限公司 | 含膳食纤维及益生菌的复合黑色谷物发酵乳品及制备方法 |
| CN109527602A (zh) * | 2018-12-07 | 2019-03-29 | 上海交通大学 | 提高青稞若叶粉中可溶性膳食纤维含量的方法 |
| CN110584097A (zh) * | 2019-09-23 | 2019-12-20 | 黑龙江八一农垦大学 | 一种代餐粉及其制备方法和应用 |
-
2013
- 2013-12-22 CN CN201310713033.6A patent/CN104719753A/zh not_active Withdrawn
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166645A (zh) * | 2015-09-09 | 2015-12-23 | 宁夏五朵梅食品股份有限公司 | 一种杂粮高纤面粉及其制备方法 |
| CN105361187A (zh) * | 2015-09-28 | 2016-03-02 | 华中农业大学 | 一种改性谷物膳食纤维及其制备方法 |
| CN105361187B (zh) * | 2015-09-28 | 2018-07-06 | 华中农业大学 | 一种改性谷物膳食纤维及其制备方法 |
| CN105901670A (zh) * | 2016-04-20 | 2016-08-31 | 安徽省天麒面业科技股份有限公司 | 一种麸皮软化剂 |
| CN106072672A (zh) * | 2016-06-29 | 2016-11-09 | 青州荣美尔生物科技有限公司 | 一种活化麦麸膳食纤维的生产工艺 |
| CN107125558A (zh) * | 2017-04-25 | 2017-09-05 | 广东省农业科学院蚕业与农产品加工研究所 | 一种提高全谷物餐粉水溶性指数的预酶解‑挤压膨化加工技术 |
| CN107125558B (zh) * | 2017-04-25 | 2020-08-07 | 广东省农业科学院蚕业与农产品加工研究所 | 一种提高全谷物餐粉水溶性指数的预酶解-挤压膨化加工技术 |
| CN108184998A (zh) * | 2017-09-30 | 2018-06-22 | 四川菊乐食品股份有限公司 | 含膳食纤维及益生菌的复合黑色谷物发酵乳品及制备方法 |
| CN109527602A (zh) * | 2018-12-07 | 2019-03-29 | 上海交通大学 | 提高青稞若叶粉中可溶性膳食纤维含量的方法 |
| CN109527602B (zh) * | 2018-12-07 | 2022-06-10 | 上海交通大学 | 提高青稞若叶粉中可溶性膳食纤维含量的方法 |
| CN110584097A (zh) * | 2019-09-23 | 2019-12-20 | 黑龙江八一农垦大学 | 一种代餐粉及其制备方法和应用 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104719753A (zh) | 一种可溶性谷物膳食纤维的制备方法 | |
| Luo et al. | Modification of insoluble dietary fibers from bamboo shoot shell: Structural characterization and functional properties | |
| Saura-Calixto | Antioxidant dietary fiber product: a new concept and a potential food ingredient | |
| Ye et al. | Konjac glucomannan (KGM), deacetylated KGM (Da-KGM), and degraded KGM derivatives: A special focus on colloidal nutrition | |
| Huang et al. | Modification of insoluble dietary fibres in soya bean okara and their physicochemical properties | |
| Saeed et al. | Arabinoxylans and arabinogalactans: a comprehensive treatise | |
| CN1483349A (zh) | 制取可溶性膳食纤维的方法 | |
| CN103719880B (zh) | 高活性紫甘薯膳食纤维的制备方法 | |
| Yoon et al. | Enzymatic production of a soluble-fibre hydrolyzate from carrot pomace and its sugar composition | |
| CN103564306B (zh) | 一种适合肾病病人食用的再制米及其加工方法 | |
| Shen et al. | Soluble dietary fibers from black soybean hulls: Physical and enzymatic modification, structure, physical properties, and cholesterol binding capacity | |
| Zannini et al. | Arabinoxylans as functional food ingredients: A review | |
| CN105132492B (zh) | 一种超高压协同酶制备的高抗性淀粉含量的产品及其制备方法 | |
| Arzami et al. | Valorization of cereal by-product hemicelluloses: Fractionation and purity considerations | |
| Napolitano et al. | Treatment of cereal products with a tailored preparation of Trichoderma enzymes increases the amount of soluble dietary fiber | |
| Galanakis | Dietary Fiber: properties, recovery, and applications | |
| CN103815415A (zh) | 一种高质量和功能性的海藻膳食纤维 | |
| Hu et al. | Optimization extraction and functional properties of soluble dietary fiber from pineapple pomace obtained by shear homogenization-assisted extraction | |
| Rosida et al. | Physicochemical properties and starch digestibility of autoclaved-cooled water yam (Dioscorea alata L.) flour | |
| Day et al. | Faster fermentation of cooked carrot cell clusters compared to cell wall fragments in vitro by porcine feces | |
| Zhang et al. | Microstructure characteristics of tea seed dietary fibre and its effect on cholesterol, glucose and nitrite ion adsorption capacities in vitro: A comparison study among different modifications | |
| Jiao et al. | Development and utilization of corn processing by-products: a review | |
| Yu et al. | Enzymatic modification to improve the water-absorbing and gelling properties of psyllium | |
| Wang et al. | Improved physicochemical and functional properties of dietary fiber from Rosa roxburghii pomace fermented by Bacillus natto | |
| CN102356881B (zh) | 高持水力非水溶性玉米膳食纤维的制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C04 | Withdrawal of patent application after publication (patent law 2001) | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20150624 |