CN101095482A - Method for preparing barley wheat bran or oat wheat bran for the preparation of fibre foodstuff and the use thereof - Google Patents
Method for preparing barley wheat bran or oat wheat bran for the preparation of fibre foodstuff and the use thereof Download PDFInfo
- Publication number
- CN101095482A CN101095482A CNA2007100558427A CN200710055842A CN101095482A CN 101095482 A CN101095482 A CN 101095482A CN A2007100558427 A CNA2007100558427 A CN A2007100558427A CN 200710055842 A CN200710055842 A CN 200710055842A CN 101095482 A CN101095482 A CN 101095482A
- Authority
- CN
- China
- Prior art keywords
- wheat bran
- dietary fiber
- oat
- barley
- food
- 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.)
- Granted
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a method for preparing barely bran or oat bran, which is used to produce edible fiber foodstuff, and utilization. The invention enables maximum release of soluble edible fiber especially beta-glucose in barely or oat, increases its solubility in water from 4-55 to 6-9%, and the edible fiber in barely or oat is as high as above 25%. The product is characterized by improved bran fiber taste, improved health-care function for barely or oat, greatly increased grade and quality of barley or oat, and promoted quality for traditional foodstuff. The product can supply edible fiber directly, effectively, safely and conveniently, which makes our blood and bowel be clean and healthy, and is effective for following chronic disease and : diabetes, high blood fat, high cholesterin, fat, functional constipation, fatty liver and oronary heart disease.
Description
Technical field
The present invention relates to prepare method for making and the purposes of dietary fiber food with barley wheat bran or oat wheat bran.
Background technology
At present, have in the world that lot of documents has reported that barley and avenabeta glucosan are regulated blood sugar, blood fat, softening blood vessel, prevention hypertension, strengthened immunity of organisms, functions such as prevention cardiovascular and cerebrovascular diseases, anti-allergic, control body weight; Oat grain dyes with fluorescent whitening agent; can observe at microscopically; beta glucan mainly concentrates on blastocyte wall and inferior aleurone; link to each other with β-1-3 or 1-4 glycosidic bond; form the cell membrane of tough and tensile, complexity and relative inertness, play support and protection biological cell and cell in the skeleton function of bioactivator.Oat bran is as a kind of particular commodity, be defined as by the oat bran of U.S. cereal chemistry association (AACC) in October, 1989: the oat or the oatmeal of cleaning are ground through meticulous, with the food that sieve or other stage division obtain, the oat bran total dietary fiber that obtains must not be lower than 16%; The oat bran definition of the agriculture association of Germany (DLG) is: the food grade oat bran is made up of the cortex around the cereal kernel, cortex around oat grain husk shell does not include, and its total dietary fiber content is not less than 20%.Beta glucan is the main component of barley oat water-soluble dietary fiber, is not possess in other cereal, has high-hydroscopicity and retentiveness, has multinomial health cares such as the human body of adjusting blood fat, blood sugar, anti-constipation, enhancing immunity.
Dietary fiber is meant can anti-human small intestine to be digested and assimilated, and the summation of edible vegetalitas composition, carbohydrate and the similar material thereof that can partly or entirely ferment at the human body large intestine comprises polysaccharide, oligosaccharides, lignin and relevant plant material.As seen, dietary fiber is a kind of natural organic high-molecular compound, the non-starch based polysaccharide of being made up of many dehydration beta glucans.Dietary fiber has different physiological roles such as relaxing bowel, regulate control blood sugar concentration, reducing blood lipid.This definition clear-cut has been stipulated the main component of dietary fiber, and dietary fiber is a kind of edible vegetalitas composition, but not animal component mainly comprises cellulose, hemicellulose, pectin and hydrophilic colloid material, as components such as natural gum, algal polysaccharides; The lignin that also comprises in the plant cell wall in addition being contained; The material that is decomposed by the human consumption enzyme not is as resistant starch, resistant dextrin, resistance compound sugar, modified cellulose, cement, oligosaccharides and relevant on a small quantity composition, as wax, cutin, suberin etc.International in recent years nutritionist is consistent to think that dietary fiber can balancing nutrients in body made, regulates body function.Water-soluble dietary fiber passes through the evaluation of U.S. FDA, european community country, Japanese health ministry, ministry of Health of China at present, be called " the 7th nutrient " by medical circle, the expert of nutrition educational circles, can be arranged side by side with six traditional big nutrients (being protein, fat, water, mineral matter, vitamin, carbohydrate).
The classification of dietary fiber: 1. can be divided into water-soluble dietary fiber and water insoluble dietary fiber two classes according to the different classification dietary fiber of dissolubility.The easy imbibition of water-soluble dietary fiber reaches tens times than original volume and quality, forms spawn.It can make the people that satiety is arranged on the one hand, but time of in stomach, stopping of food and extend on the other hand, sugared absorbed speed is slowed down, thereby avoid unexpected hyperglycaemia phenomenon, can improve the degree of the anti-sugar of human body, helpful to the state of an illness of stablizing the diabetic, water-soluble dietary fiber can also combine with cholic acid and discharge with ight soil, help to reduce cholesterol, symptoms such as the heart disease that minimizing is derived because of high cholesterol, hypertension, beta glucan just belongs to water-soluble dietary fiber.Water insoluble dietary fiber mainly contains cellulose, hemicellulose and lignin etc., and it can absorb moisture, and softening ight soil to reduce the time that harmful substance contacts with enteron aisle in the ight soil, reduces the probability of suffering from the carcinoma of the rectum.2. according to different origin classifications the cereals fiber is arranged, mainly comprise Semen Tritici aestivi fiber, barley fiber, common oats fibre, zein fiber and rice bran-fiber etc., wherein barley fiber and common oats fibre are generally acknowledged the good diet fiber of (comprising FAD), can significantly reduce cholesterol level in the blood, thereby reduce the incidence of disease of heart disease and stroke, also have beans fiber, fruit fiber, vegetable fibers etc.
Chinese patent (CN 200610102264.3 oat brans are produced the technology of Herba bromi japonici dietary fiber, nutrient powder) discloses and oat is ground skin has obtained oat bran, microwave deactivating enzyme, and the wheat bran enzymolysis, centrifugation obtains the fiber powder after drying precipitate, the ultramicro grinding.Chinese patent (CN200480039504.9 is derived from the soluble dietary fiber of oat and barley grains, method and the application of this part in food, medicine and cosmetics for preparing the abundant part of beta glucan) relates to a kind of method that adopts enzyme hydrolysis to handle extraction soluble dietary fiber from oat and barley grains.Chinese patent (CN 02133012.3 produces the method for soluble dietary fiber), disclose cereal kind skin has been pulverized, add AMS, remove contained starch, add protease again, the zytase and the cellulase that add mould again and produced are soluble cellulose and xylan with cellulose in the cereal kind skin and xylan hydrolysis, obtain soluble dietary fiber.Chinese patent (the multi-functional conversion of CN 200410006552.X wheat bran---the extracting method of dietary fiber) discloses wheat bran and has cleaned removal impurity, thermophilic digestion, takes off phytic acid, hydrolysis, enzymolysis, the enzyme that goes out, bleaching, neutralization washing, dry packing.Chinese patent (plain chewable tablet of CN200410011021.X vigor common oats fibre and manufacture method), disclose by oat bran, wheat bran, matrimony vine, Semen Vitis Amurensis, inulin, guar gum, honey, compound sugar, cyclodextrin and formed, adopt physical method, remove the raw material peculiar smell and change the raw fibre structure by means such as embedding, high temperature, high-pressure extrusion broken walls.Chinese patent (production method of the grain dietary fiber of CN200610019590.8 diet fiber of high soluble content) discloses and has adopted lactobacillus-fermented to handle the traditional soda acid processing of replacement, uses super-high-pressure homogenization and handles, and spray-drying obtains final products.Chinese patent (processing technology and the product of the food fibre powder of CN200410011379.2 energy and the fine fusion of water) discloses and has removed with soybean peel or wheat bran, paddy rice wheat bran, oat bran, corn bran water logging bubble, hydrogen peroxide decolouring, flushing that phospholipid powder or phosphatide oil, stirring, high-temperature sterilization are pulverized, added to hydrogen peroxide, colloid mill, spray-drying is made.Chinese patent (CN03117607.0 micron order wheat bran dietary fibre powder) the invention discloses with wheat bran, citric acid, maltodextrin and water and forms, and makes through stirring, oven dry, ultramicro grinding.Chinese patent (processing methods of CN 200610138339.3 barley diet fibers) the invention discloses the hullessbarley seed drying, with removing the hullessbarley seed dry grinding of plumule, gets thing between 100 orders and 140 mesh sieves.Chinese patent (the multi-functional conversion of CN 200410006552.X wheat bran---the extracting method of dietary fiber), disclosure of the Invention wheat bran clean to remove impurity, thermophilic digestion, take off phytic acid, hydrolysis, enzymolysis, the enzyme that goes out, bleaching, neutralization washing, dry packing.
Barley or oat wheat bran are the kind skins of taking off in the abrasive dust process.For a long time, wheat bran is taken as feed usefulness because mouthfeel is rough and very difficult to be accepted by people always, and the dietary fiber content in the wheat bran is higher more than 40 times than the refined flour of barley oat.In byproduct at barley oat flour milling industry---the wheat bran, enrichment the nutrient of the barley oat more than 70%, total dietary fiber content is up to more than 30%, wherein soluble dietary fiber (mainly being beta glucan) accounts for about 10%, and the beta glucan major part is to exist in conjunction with attitude in the cells of bran structure, be not dissolved in the water, but the barley oat bran provides the quality raw materials in beta glucan source.For the highest, beta glucan is the natural polysaccharide of generally acknowledging, have physiological active functions to beta glucan content in barley and the oat wheat bran in used cereal.The eucaryotic cell structure of wheat bran is " dead cell ", and the nutritional labeling in the wheat bran mainly concentrates in the inferior gluten cell wall of wheat bran, and therefore wheat bran cell membrane high fiberization and very tough and tensile wants to utilize the nutritional labeling of wheat bran must at first destroy the structure of wheat bran cell membrane.
Summary of the invention
One of purpose of the present invention provides the method for making of preparation dietary fiber food with barley wheat bran or oat wheat bran.This method starch in barley or the oat wheat bran of having degraded improves the mouthfeel of wheat bran, has both increased the wheat fragrance and the crisp degree of barley or oat wheat bran, has improved solubility in the function factor beta glucan water again; Processing technology of the present invention has realized that to the preparation method of barley or oat wheat bran the direct or indirect chemistry of natural polymers, physical aspect change, be not only bound insoluble diedairy fiber and realize multi-functional conversion, substantially solved the low deficiency of raw material coarse mouthfeel physiologically active, processing quality and edible index all can satisfy the foodstuff base material requirement.
The present invention utilizes the starch in AMS conversion barley wheat bran or the oat wheat bran, by frying or microwave drying, the eucaryotic cell structure of broken ring wheat bran, improve the original rough mouthfeel of wheat bran, improve function factor---water-soluble beta-beta-dextran content in the wheat bran, preparation dietary fiber food of the present invention does not appear in the newspapers with the preparation method of barley wheat bran or oat wheat bran and the purposes of this barley wheat bran or oat wheat bran.
Prepare the preparation method of dietary fiber food with barley or oat wheat bran, its step and condition are as follows:
1), raw material:
Oat or barley be isolated wheat bran in pulverizing process;
AMS, the alpha Amylase preparation of employing belongs to food additives, and the standard of execution is GB GB 8275-87; Warm AMS in the employing, optimum temperature reaction temperature are 60-80 ℃; Adopt high-temperature, the optimal reactive temperature temperature is 90-105 ℃.
Calcium chloride, the anhydrous calcium chloride of adding food-grade.Calcium ion is the activator of AMS, is again the heat stabilizer of enzyme;
2) step and the condition of warm AMS conversion wheat bran starch in the employing:
Adopt pulverizing process to isolate barley wheat bran or oat wheat bran, described calcium chloride: AMS: barley wheat bran or oat wheat bran mass ratio are 0.2: (0.2-0.5): 100, barley wheat bran or oat wheat bran water content are 30%-50%, with steamer in 60-75 ℃, steam 10-20 minute, dry with micro-wave oven; Or dried with the frying pan stir-fry, pulverize again, cross 80 mesh sieves, obtain preparing dietary fiber food barley wheat bran or oat wheat bran.
The dietary fiber food of preparation uses the water content of barley wheat bran or oat wheat bran less than 14%, and tangible wheat fragrance is arranged.
3) adopt high-temperature to transform the step and the condition of wheat bran starch:
The temperature that steams of described barley wheat bran or oat wheat bran is 90-100 ℃, and remaining step is identical with the step and the condition of warm AMS conversion wheat bran starch in the employing with condition.
The barley wheat bran of method preparation of the present invention or the performance of oat wheat bran compare, and 1-4 sees attached list.
Proterties during table 1, barley wheat bran use before and after the warm AMS relatively
| Processing | Before the processing | After the processing |
| Total dietary fiber | ≥25％ | ≥25％ |
| Beta glucan | 4％-5％ | 7％-8％ |
| The reduced sugar amount | ≤0.5％ | 1％ |
| Color | Shallow khaki | Coke yellow slightly |
| Local flavor | Light, the coarse mouthfeel of wheat fragrance | Denseer stir-fry wheat perfume (or spice), little sweet, mouthfeel is crisp |
| Starch transforms | Ative starch | Starch partly changes into starch, dextrin and the soluble sugar of short chain |
| Starch retrogradation | The phenomenon of bringing back to life is arranged | The phenomenon of bringing back to life is arranged slightly |
| Adsorptivity | Relatively poor | Stronger |
| Cell membrane | Complete | Most of destroyed |
Proterties during table 2, oat wheat bran use before and after the warm AMS relatively
| Processing | Before the processing | After the processing |
| Total dietary fiber | ≥25％ | ≥25％ |
| Beta glucan | 4％-5％ | 6.5％-7.5％ |
| The reduced sugar amount | ≤0.5％ | ≥1％ |
| Color | Shallow khaki | Coke yellow slightly |
| Local flavor | Light, the coarse mouthfeel of Mai Xiang | Denseer stir-fry wheat perfume (or spice), little sweet, mouthfeel is crisp |
| Starch transforms | Ative starch | Starch partly changes into starch, dextrin and the soluble sugar of short chain |
| Starch retrogradation | The phenomenon of bringing back to life is arranged | The phenomenon of bringing back to life is arranged slightly |
| Adsorptivity | Relatively poor | Stronger |
| Cell membrane | Complete | Most of destroyed |
Table 3, barley wheat bran use the proterties before and after the high temperature resistant AMS to compare
| Processing | Before the processing | After the processing |
| Total dietary fiber | ≥25％ | ≥25％ |
| Beta glucan | 4％-5％ | 7％-9％ |
| The reduced sugar amount | ≤0.5％ | 1％-2.5％ |
| Color | Shallow khaki | Coke yellow slightly |
| Local flavor | Light, the coarse mouthfeel of Mai Xiang | Denseer stir-fry wheat perfume (or spice), little sweet, mouthfeel is crisp |
| Starch transforms | Ative starch | Starch partly changes into starch, dextrin and the soluble sugar of short chain |
| Starch retrogradation | Have | Do not have |
| Adsorptivity | Relatively poor | Stronger |
| Cell membrane | Complete | Most of destroyed |
Table 4, oat wheat bran use the proterties before and after the high temperature resistant AMS to compare
| Processing | Before the processing | After the processing |
| Total dietary fiber | ≥25％ | ≥25％ |
| Beta glucan | 4％-5％ | 7％-8％ |
| The reduced sugar amount | ≤0.5％ | 1％-2％ |
| Color | Shallow khaki | Coke yellow slightly |
| Local flavor | Light, the coarse mouthfeel of Mai Xiang | Denseer stir-fry wheat perfume (or spice), little sweet, mouthfeel is crisp |
| Starch transforms | Ative starch | Starch partly changes into starch, dextrin and the soluble sugar of short chain |
| The starch retrogradation phenomenon | Have | Do not have |
| Adsorptivity | Relatively poor | Stronger |
| Cell membrane | Complete | Most of destroyed |
The assay method of reduced sugar adopts the Fehling titration, and content of reducing sugar is in the glucose percentage composition.Starch is through starch, dextrin and the reduced sugar of α-Dian Fenmeishuixie conversion small-molecular weight, and reduced sugar mainly contains glucose, maltose, and the two all has certain sugariness.
Assay method enzyme-the gravimetric method of total dietary fiber
The research method of enzyme-gravimetric method mainly is with the foreign foods standard---AOAC 991.43 methods are the center.This method is the representative of enzyme-gravimetric method, is the mensuration total dietary fiber of generally acknowledging at present, the method for soluble dietary fiber content.Its principle is double drying sample (fat content＞10%, the need extracting) with heat-staple AMS gelatine, to remove deproteinize and starch, add 4 parts of precipitation with alcohol soluble dietary fibers, filter the total residual thing, with the washing of 78%, 95% ethanol and acetone, dry, weigh, the double sample it-be used for analysing protein, another part is 525 ℃ of calcinations and measure ash content.
Total dietary fiber=residue is heavily-(protein+ash content) heavy
In order to measure beta glucan, extract beta glucan in barley or the oat wheat bran
Extraction process flow process: accurately take by weighing a certain amount of barley or oat wheat bran (70% alcohol reflux go out enzyme 2h) → add 0.2 MNaOH or water and stir at 80 ℃ and extract 2 hours → centrifugation (residue extracts 2 times repeatedly) → supernatants (extracting supernatants with 2 times merges) → adjust pH to 6.4, add 80 ℃ of enzymolysis of high temperature resistant AMS, detect till the constant basket → transfer pH4.5 with iodine liquid, add 30 minutes → maintenance of 60 ℃ of effects of glucase pH4.5, leave standstill 30 minutes → centrifugal, collect supernatant → accent pH7.0, add precipitation with alcohol, 4 ℃ are spent the night → centrifugation, collecting precipitation → drying → barley or avenabeta glucosan crude product (barley or oat gum).
Beta glucan Determination on content: after adding 1,4 beta-glucanase, beta-glucosidase direct hydrolysis in the raw material, measure glucose content, i.e. AOAC 995.16 methods.Beta-glucosidase is available from Sigma company.
Two of the object of the invention provides the purposes of preparation dietary fiber food with barley, oat wheat bran, promptly the product of producing with this processing method is as the dietary fiber base-material: 1. be used as food emulsifying agent and thickener, increase denseness, pliability and loose degree, be applied in bakery product and the staple food food; 2. as fat substitute, be applied in the various meat products, as Western Sausage, hamburger patty; 3. in high fibre drink, use, as solid and liquid beverage; 4. add in the dairy products,, improve its trophic function, prevent upset,gastro-intestinal, improve local flavor as milk powder, lactobacillary milk and ice cream etc.; 5. make an addition in the health products.Reach edible these wheat bran goods can to atherosclerotic, hypertension, coronary heart disease, bring high blood pressure down and cholesterol, gut purge stomach, and constipation etc. the alimentary health-care function that improves immunity is arranged, the elderly is promoted muscle power, promote longevity and benefit.
Beneficial effect: preparation method of the present invention is discharged the soluble dietary fiber (particularly beta glucan) in barley or the oat to greatest extent, make it be dissolved in the water content and bring up to 6%-9% by 4%-5%, barley and oat total dietary fiber content are up to more than 25% in the product.This product mouthfeel is good, has not only improved the rough mouthfeel of wheat bran fiber, and has improved the health-care efficacy of barley or common oats fibre, has increased substantially the class and the quality of barley or oat converted products, promotes lifting and transformation that traditional food is produced.The barley of the present invention's preparation or oat wheat bran can replenish the dietary fiber that lacks very much in our diet directly, effectively, safely, easily, make our blood vessel and cleaning intestinal tract health, blood pressure and blood lipoid is steadily normal, and stature keeps well-balanced beauty, and it is ruddy bright and clean that complexion is recovered; Also can be of value to following chronic disease and cellulose deficiency disease: diabetes, high fat of blood, high cholesterol, obesity, functional consitipation, atherosclerotic, fatty liver, coronary heart disease, cholelithiasis, hemorrhoid, anal fissure, the carcinoma of the rectum and breast cancer etc.
Comprehensive Assessment from the finished product of preparation barley oat bran dietary fiber food base-material: barley oat wheat bran wheat aromatic flavour, the mouthfeel that high temperature resistant AMS transforms be good, send out sweet, crisp tender, no starch retrogradation phenomenon.Warm AMS during high temperature resistant AMS result of use obviously is better than; The dietary fiber food base-material that the oat wheat bran for preparing with method of the present invention prepares is better than the dietary fiber food base-material that directly adopts barley wheat bran to prepare.
The specific embodiment
High temperature resistant AMS Wuxi bioengineering Co., Ltd of outstanding energy section, enzyme activity is 20000wu/ml (enzyme activity definition: 70 ℃, under the pH6.0 condition, in the 1min 1mg soluble starch is liquefied as the amount of dextrin).
In warm AMS Wuxi is outstanding can bioengineering Co., Ltd of section, enzyme activity is 4000u/g starch (enzyme activity definition: under 60 ℃, pH6.0 condition, the gram number of 1h liquefaction soluble starch).
Embodiment 1, adopt in warm AMS to prepare dietary fiber food as follows with barley wheat bran preparation method's step and condition:
Adopt pulverizing process to isolate barley wheat bran, described calcium chloride: middle temperature AMS: barley wheat bran mass ratio is 0.2: 0.2: 100, barley wheat bran water content be 30% usefulness steamer in 60 ℃, steam 10 minutes, dry with micro-wave oven; Or dried with the frying pan stir-fry, pulverize again, cross 80 orders, obtain preparing dietary fiber food barley wheat bran.
The water content that this preparation dietary fiber food is used barley wheat bran has tangible wheat fragrance less than 14%.
Warm AMS prepares dietary fiber food barley wheat bran preparation method in embodiment 2, the employing:
Described calcium chloride: middle temperature AMS: barley wheat bran mass ratio is 0.2: 0.5: 100, and barley wheat bran water content is 50%, in 75 ℃, steams 20 minutes with steamer, and remaining step and condition are with embodiment 1.
Warm AMS prepares dietary fiber food barley wheat bran preparation method in embodiment 3, the employing:
Described calcium chloride: middle temperature AMS: barley wheat bran mass ratio is 0.2: 0.3: 100, and barley wheat bran water content is 40%, in 65 ℃, steams 10 minutes with steamer, and remaining step and condition are with embodiment 1.
Warm AMS prepares dietary fiber food oat wheat bran preparation method in embodiment 4, the employing:
With oat wheat bran displacement barley wheat bran, remaining step and condition are with embodiment 1.
Warm AMS prepares dietary fiber food oat wheat bran preparation method in embodiment 5, the employing:
With oat wheat bran displacement barley wheat bran, remaining step and condition are with embodiment 2.
Warm AMS prepares dietary fiber food oat wheat bran preparation method in embodiment 6, the employing:
With oat wheat bran displacement barley wheat bran, remaining step and condition are with embodiment 3.
Embodiment 7, high temperature resistant AMS prepare the preparation method of dietary fiber food with barley wheat bran:
Adopt pulverizing process to isolate barley wheat bran, described calcium chloride: AMS: barley wheat bran mass ratio is 0.2: 0.2: 100, and barley wheat bran water content is 30%, in 90 ℃, steams 10 minutes with steamer, dries with micro-wave oven; Or dried with the frying pan stir-fry, pulverize again, cross 80 orders, obtain preparing dietary fiber food barley wheat bran.
The water content that this preparation dietary fiber food is used barley wheat bran has tangible wheat fragrance less than 14%.
Embodiment 8, high temperature resistant AMS prepare the preparation method of dietary fiber food with barley wheat bran:
Adopt pulverizing process to isolate barley wheat bran, described calcium chloride: AMS: barley wheat bran mass ratio is 0.2: 0.5: 100, and barley wheat bran water content is 50%, in 100 ℃, steams 20 minutes with steamer, dries with micro-wave oven; Or dried with the frying pan stir-fry, pulverize again, cross 80 orders, obtain preparing dietary fiber food barley wheat bran.
Embodiment 9, high temperature resistant AMS prepare the preparation method of dietary fiber food with barley wheat bran:
Adopt pulverizing process to isolate barley wheat bran, described calcium chloride: AMS: barley wheat bran mass ratio is 0.2: 0.3: 100, and barley wheat bran water content is 30%, in 90 ℃, steams 15 minutes with steamer, dries with micro-wave oven; Or dried with the frying pan stir-fry, pulverize again, cross 80 orders, obtain preparing dietary fiber food barley wheat bran.
Embodiment 10, high temperature resistant AMS prepare the preparation method of dietary fiber food with oat wheat bran:
With oat wheat bran displacement barley wheat bran, remaining step and condition are with embodiment 7.
Embodiment 11, high temperature resistant AMS prepare the preparation method of dietary fiber food with oat wheat bran:
With oat wheat bran displacement barley wheat bran, remaining step and condition are with embodiment 8.
Embodiment 12, high temperature resistant AMS prepare the preparation method of dietary fiber food with oat wheat bran:
With oat wheat bran displacement barley wheat bran, remaining step and condition are with embodiment 9.
Embodiment 13: the dietary fiber food base-material is applied in bakery product and the staple food food as food emulsifying agent and thickener, and reaching increases food viscosity, pliability and loose degree.
Use the dietary fiber food base-material in food ingredient, can improve the dispersed and stable of batching, increase the retentiveness of product and hold gas, it is big that volume becomes, loose more soft, extends the shelf life.Use in soy sauce, but its figure is even, be difficult for produces precipitation, viscosity increases, good stability not only, and also mouthfeel is more lubricious.
Application at bakery product: the dietary fiber food base-material is most widely used bakery product, major product has high dietary-fiber bread, cake, biscuit, peach shortcake etc., and the addition of dietary fiber food base-material is 5%-6%, and wheat fragrance is arranged, good mouthfeel, no coarse wheat bran mouthfeel.
Application in staple food: the dietary fiber food base-material is used to produce staple foods such as vermicelli, fast food face, steamed bun, and its addition is 5%-6%, and behind the adding dietary fiber food base-material, living noodles boil its intensity of back to be strengthened on the contrary in the noodles.In addition, the dietary fiber food base-material adds in the cereal materialses such as wheat flour, corn flour, makes breakfast food.As the steamed bun addition is 5%-6% dietary fiber food base-material, has strengthened dough strength, the steamed bun that finished color and taste are made as wholemeal, and peat-reek is arranged, good mouthfeel, no coarse wheat bran mouthfeel.
Embodiment 14, dietary fiber food base-material are applied in the various meat emulsion products, as Western Sausage, hamburger patty etc. as fat substitute.
The dietary fiber food base-material is applied in the various meat emulsion products, as Western Sausage, ham sausage, pork luncheon meat, hamburger patty, cheese, mayonnaise and dried meat floss etc., replacing as low in calories and base-material function nutrition that fat is used to make low fat and fat free food is well-adapted, is the diet food good raw material.Dietary fiber food base-material addition is that 5% effect is better.
Make the technology of Western Sausage and hamburger patty: lean meat: fat meat=7: 3, wherein the fat mass of Jian Shaoing is by barley or oat wheat bran base-material and water replacement, a wheat bran base-material+two parts of water=three part fat.Added 5% o'clock at sausage and hamburger patty, to almost not influence such as local flavor, mouthfeel, structural state, addition was greater than 5% o'clock, influential to local flavor, mouthfeel, structural state etc., but it is not remarkable, bigger to the influence of product section property, so the suitableeest addition of barley or oat wheat bran base-material is 5% in the product.
Embodiment 15, dietary fiber food base-material are at high fibre drink---use in solid and the liquid beverage
The dietary fiber food base-material is added to various drink with function such as solid beverage (instant beverage, oatmeal and soymilk powder), soda, sports drink, vegetable protein beverage, full-nutrient beverage and fruit juice, except that health-care effect, can also obviously improve stability, dispersiveness and the brew of food, prevent caking.Producing the liquid beverage consumption is about 1%-5%, and granularity is more than 150 orders; Addition is 1%-6% in solid beverage.This moment, beverage free from extraneous odour, mouthfeel were lubricious, more welcome.
Embodiment 16, dietary fiber food base-material add in the dairy products, prevent upset,gastro-intestinal, improve local flavor.
The dietary fiber food base-material is added to various dairy products such as milk powder, lactobacillary milk and ice cream, lactose in the dairy products can be converted into lactic acid, can make part eater, particularly child and person in middle and old age, the people take reduce after the dairy products get angry, constipation or other digestive discomforts.In lactic acid bacteria milk, add dietary fiber, can also make the product shelf life extension, increase good mouthfeel and the local flavor of dairy products as the nutrient source of active bacterium to keep its activity.
Embodiment 17 ,+the dietary fiber food base-material makes an addition in the health products, reach relax bowel, toxin-expelling and face nourishing and reducing weight and beautifying features.
Relax bowel in the domestic health products trade, toxin-expelling and face nourishing and reducing weight and beautifying features be the most popular, market is also quite good, and the practical application of dietary fiber food base-material in these products is particularly outstanding, is used as the main batching of these products, is used widely.
Barley or Herba bromi japonici dietary fiber powder: adopt 80%-100% dietary fiber food base-material to be made into, product characteristics is that biology enzyme, heating frying or microwave drying destroy the cell membrane technology, make barley or avenabeta glucosan increase to 7%-9% by 4%-5%, product efficacy promotes 1-2 doubly, total dietary fiber is up to more than 25%, this product appearance structure is loose shape, has very strong adsorptivity.The wheat aromatic flavour, mouthfeel is crisp.
The dietary fiber chewable tablets: dietary fiber food base-material addition is more than 30%, product characteristics is: outstanding product atmosphere, also can reach the due health-care effect of dietary fiber, increase along with dietary fiber food base-material addition, product total dietary fiber and beta glucan content are multiplied, and alimentary health-care function progressively improves.
Dietary fiber high calcium bone meal: utilize dietary fiber food base-material and animal bone powder mixed preparing, for well, prescription is the animal bone: dietary fiber food base-material 35%-45%, acid hydrolysis solubility bone calcium powder or gartilage powder 55%-75% with cartilage.Acid hydrolysis solubility bone calcium powder is meant with hydrochloric acid or organic acid (lactic acid and citric acid etc.) the insoluble calcareous hydrolysis in the bone of animal bone, then with the acid hydrolysis solution neutralization, concentrate, the acid hydrolysis solubility bone calcium powder of dry back preparation.Product characteristics is: natural animal sclerotin calcium becomes solubility calcium, advantages of good calcium supplying effect after the hydrolysis.
Dietary fiber high calcium marrow powder: utilize dietary fiber food base-material and animal bone calcium marrow powder mixed preparing, prescription is: dietary fiber food base-material 75%-85%, the bone calcium marrow powder 15%-25% of oven dry.Product characteristics is: taking the back increases calcareously, strengthens people's immunity.
Claims (3)
1, the preparation dietary fiber food method for making of barley wheat bran or oat wheat bran, it is characterized in that its step and condition are as follows: warm AMS prepares dietary fiber food barley wheat bran or oat wheat bran in the employing, adopt pulverizing process to isolate barley wheat bran or oat wheat bran, described calcium chloride: AMS: barley wheat bran or oat wheat bran mass ratio are 0.2: 0.2-0.5: 100, barley wheat bran or oat wheat bran water content are 30%-50%, with steamer in 60-75 ℃, steam 10-20 minute, dry with micro-wave oven; Or fry to do with frying pan, pulverize again, cross 80 orders, obtain preparing dietary fiber food with barley or oat wheat bran.
2, the preparation dietary fiber food method for making of barley wheat bran or oat wheat bran, it is characterized in that its step and condition are as follows: adopt high temperature resistant AMS to prepare dietary fiber food barley wheat bran or oat wheat bran, adopt pulverizing process to isolate barley wheat bran or oat wheat bran, described calcium chloride: AMS: barley wheat bran or oat wheat bran mass ratio are 0.2: 0.2-0.5: 100, barley wheat bran or oat wheat bran water content are 30%-50%, with steamer in 90-100 ℃, steam 10-20 minute, dry with micro-wave oven; Or fry to do with frying pan, pulverize again, cross 80 orders, obtain preparing dietary fiber food with barley or oat wheat bran.
3, as the purposes of claim 1 and 2 described preparation dietary fiber foods usefulness barley wheat bran or oat wheat bran, it is characterized in that it is as food emulsifying agent and thickener; As fat substitute, be applied to Western Sausage, ham sausage, pork luncheon meat, hamburger patty, cheese, mayonnaise and the dried meat floss of various meat emulsion products; Replace fat as low in calories and dietary fiber food base-material function nutrition and be used to make low fat and fat free food; At high fibre drink is in solid or the liquid beverage, adds the various drink with function of instant beverage, oatmeal, soymilk powder or soda, sports drink, vegetable protein beverage, full-nutrient beverage and fruit juice of solid beverage to as the dietary fiber food base-material; Add in the dairy products, add the dietary fiber food base-material to milk powder, lactobacillary milk or ice-cream products, lactose in the dairy products can be converted into lactic acid; Make an addition in the health products, as barley or Herba bromi japonici dietary fiber powder, dietary fiber chewable tablets, dietary fiber high calcium bone meal or dietary fiber high calcium marrow powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100558427A CN101095482B (en) | 2007-07-05 | 2007-07-05 | Method for preparing barley wheat bran or oat wheat bran for the preparation of fibre foodstuff |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100558427A CN101095482B (en) | 2007-07-05 | 2007-07-05 | Method for preparing barley wheat bran or oat wheat bran for the preparation of fibre foodstuff |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101095482A true CN101095482A (en) | 2008-01-02 |
| CN101095482B CN101095482B (en) | 2012-02-15 |
Family
ID=39009749
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007100558427A Expired - Fee Related CN101095482B (en) | 2007-07-05 | 2007-07-05 | Method for preparing barley wheat bran or oat wheat bran for the preparation of fibre foodstuff |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101095482B (en) |
Cited By (33)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416694B (en) * | 2008-11-17 | 2011-06-22 | 江南大学 | Preparation method of wheat skin fat substitute |
| CN102137596A (en) * | 2008-09-01 | 2011-07-27 | 拉伊西奥营养有限公司 | Improved edible composition and method for preparing it |
| CN102239986A (en) * | 2011-05-17 | 2011-11-16 | 天津科技大学 | Preparation method of fiber grain food ingredient |
| CN102293373A (en) * | 2011-09-17 | 2011-12-28 | 河南省淇县永达食业有限公司 | Method for preparing wheat-flavored hamburger |
| CN102438469A (en) * | 2009-06-19 | 2012-05-02 | 李義盛 | A mixed food for balancing energy of male and female and restoring vitality |
| CN101606710B (en) * | 2009-06-18 | 2012-07-25 | 广东省食品工业研究所 | Preparation method of oat product with rich beta-hyskon |
| CN103005469A (en) * | 2012-12-27 | 2013-04-03 | 四川农业大学 | Ice cream enriched in wheat bran dietary fibers and preparation method thereof |
| CN103260426A (en) * | 2010-12-09 | 2013-08-21 | 雀巢产品技术援助有限公司 | Freeze-dried snack product comprising hydrolyzed whole grain |
| CN104114177A (en) * | 2012-01-30 | 2014-10-22 | Thd股份公司 | Composition and use thereof in the treatment of anal rhagades |
| CN104171620A (en) * | 2014-07-18 | 2014-12-03 | 福建傲农生物科技集团有限公司 | Feed additive capable of treating constipation of sows |
| CN104207180A (en) * | 2014-07-22 | 2014-12-17 | 黑龙江八一农垦大学 | Preparation method of low-fat high-dietary-fiber grain sausage |
| CN104247733A (en) * | 2014-10-10 | 2014-12-31 | 青岛嘉瑞生物技术有限公司 | Nutritional health bread rich in wheat bran dietary fiber and preparation method of nutritional health bread |
| CN104814394A (en) * | 2015-04-15 | 2015-08-05 | 济南大学 | Oat chewing tablets and a production method thereof |
| CN105010538A (en) * | 2015-07-23 | 2015-11-04 | 江苏大学 | Application of organic barley as ingredient of organic yoghurt and having thickening effect |
| CN105325840A (en) * | 2015-10-26 | 2016-02-17 | 李明山 | Preparation method of chromizing cellulose |
| CN105341950A (en) * | 2015-11-05 | 2016-02-24 | 江苏羚羊生物科技有限公司 | Oat dietary fibers capable of reducing blood sugar and preparation method of oat dietary fibers |
| CN105901744A (en) * | 2016-04-12 | 2016-08-31 | 四川农业大学 | Fat mimic and application thereof in Sichuan style sausages |
| CN106509611A (en) * | 2016-11-07 | 2017-03-22 | 青州荣美尔生物科技有限公司 | Making method of whole wheat flour |
| CN106616894A (en) * | 2017-01-17 | 2017-05-10 | 天津科技大学 | Low-fat mayonnaise |
| CN106983148A (en) * | 2017-05-15 | 2017-07-28 | 中国科学院西北高原生物研究所 | A kind of wolfberry chewable tablet and preparation method thereof |
| CN107114801A (en) * | 2017-05-19 | 2017-09-01 | 张家口市宏昊食品开发有限公司 | A kind of high content Herba bromi japonici dietary fiber preparation and preparation method |
| CN107212263A (en) * | 2017-05-27 | 2017-09-29 | 河南工业大学 | A kind of production method of the purple wheat bran skin steamed bun of rich high activity |
| CN107232467A (en) * | 2017-07-28 | 2017-10-10 | 同福碗粥股份有限公司 | Vegetable protein beverage rich in oat beta glucan and preparation method thereof |
| CN107751978A (en) * | 2017-10-30 | 2018-03-06 | 江南大学 | Barley beta glucan and Gluten compounding fat analogue and preparation method thereof |
| CN109770213A (en) * | 2019-03-07 | 2019-05-21 | 内蒙古阴山优麦食品有限公司 | A kind of common oats fibre meal replacement powder and preparation method thereof |
| CN109845958A (en) * | 2019-04-03 | 2019-06-07 | 沈阳师范大学 | A kind of wheat bran stabilizes and the method for quality improving |
| CN110613097A (en) * | 2018-06-20 | 2019-12-27 | 廊坊承泰能食品有限责任公司 | Method for preparing edible plant fiber sausage |
| CN110915924A (en) * | 2019-12-17 | 2020-03-27 | 内蒙古阴山优麦食品有限公司 | Method for preparing oat milk by using oat bran powder |
| CN111187763A (en) * | 2019-11-22 | 2020-05-22 | 武汉新华扬生物股份有限公司 | Complex enzyme preparation for oat hydrolysis and application thereof |
| CN111513257A (en) * | 2020-04-28 | 2020-08-11 | 南京素汇保健食品有限公司 | Preparation method of low-temperature coupling cooked oatmeal |
| CN112425732A (en) * | 2020-11-30 | 2021-03-02 | 丽江三川实业集团有限公司 | Dietary fiber ham and preparation method thereof |
| CN114145351A (en) * | 2021-12-14 | 2022-03-08 | 四川徽记食品股份有限公司 | Method for removing bitter taste in oat bran milk product |
| CN114468227A (en) * | 2022-02-23 | 2022-05-13 | 佳木斯冬梅大豆食品有限公司 | Preparation method and application of soybean ultrafine powder |
-
2007
- 2007-07-05 CN CN2007100558427A patent/CN101095482B/en not_active Expired - Fee Related
Cited By (39)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102137596A (en) * | 2008-09-01 | 2011-07-27 | 拉伊西奥营养有限公司 | Improved edible composition and method for preparing it |
| CN101416694B (en) * | 2008-11-17 | 2011-06-22 | 江南大学 | Preparation method of wheat skin fat substitute |
| CN101606710B (en) * | 2009-06-18 | 2012-07-25 | 广东省食品工业研究所 | Preparation method of oat product with rich beta-hyskon |
| CN102438469A (en) * | 2009-06-19 | 2012-05-02 | 李義盛 | A mixed food for balancing energy of male and female and restoring vitality |
| CN103260426A (en) * | 2010-12-09 | 2013-08-21 | 雀巢产品技术援助有限公司 | Freeze-dried snack product comprising hydrolyzed whole grain |
| CN102239986B (en) * | 2011-05-17 | 2013-06-26 | 天津科技大学 | Preparation method of fiber grain food ingredient |
| CN102239986A (en) * | 2011-05-17 | 2011-11-16 | 天津科技大学 | Preparation method of fiber grain food ingredient |
| CN102293373B (en) * | 2011-09-17 | 2012-12-12 | 河南省淇县永达食业有限公司 | Method for preparing wheat-flavored hamburger |
| CN102293373A (en) * | 2011-09-17 | 2011-12-28 | 河南省淇县永达食业有限公司 | Method for preparing wheat-flavored hamburger |
| CN104114177A (en) * | 2012-01-30 | 2014-10-22 | Thd股份公司 | Composition and use thereof in the treatment of anal rhagades |
| CN103005469A (en) * | 2012-12-27 | 2013-04-03 | 四川农业大学 | Ice cream enriched in wheat bran dietary fibers and preparation method thereof |
| CN104171620A (en) * | 2014-07-18 | 2014-12-03 | 福建傲农生物科技集团有限公司 | Feed additive capable of treating constipation of sows |
| CN104207180B (en) * | 2014-07-22 | 2017-08-25 | 黑龙江八一农垦大学 | A kind of preparation method of low fat high dietary-fiber coarse cereals sausage |
| CN104207180A (en) * | 2014-07-22 | 2014-12-17 | 黑龙江八一农垦大学 | Preparation method of low-fat high-dietary-fiber grain sausage |
| CN104247733A (en) * | 2014-10-10 | 2014-12-31 | 青岛嘉瑞生物技术有限公司 | Nutritional health bread rich in wheat bran dietary fiber and preparation method of nutritional health bread |
| CN104814394A (en) * | 2015-04-15 | 2015-08-05 | 济南大学 | Oat chewing tablets and a production method thereof |
| CN105010538A (en) * | 2015-07-23 | 2015-11-04 | 江苏大学 | Application of organic barley as ingredient of organic yoghurt and having thickening effect |
| CN105325840A (en) * | 2015-10-26 | 2016-02-17 | 李明山 | Preparation method of chromizing cellulose |
| CN105341950B (en) * | 2015-11-05 | 2019-01-18 | 南京金陵红楼梦生物科技有限公司 | A kind of hypoglycemic Herba bromi japonici dietary fiber and preparation method thereof |
| CN105341950A (en) * | 2015-11-05 | 2016-02-24 | 江苏羚羊生物科技有限公司 | Oat dietary fibers capable of reducing blood sugar and preparation method of oat dietary fibers |
| CN105901744B (en) * | 2016-04-12 | 2020-01-14 | 四川农业大学 | Fat simulant and application thereof in Sichuan style sausage |
| CN105901744A (en) * | 2016-04-12 | 2016-08-31 | 四川农业大学 | Fat mimic and application thereof in Sichuan style sausages |
| CN106509611A (en) * | 2016-11-07 | 2017-03-22 | 青州荣美尔生物科技有限公司 | Making method of whole wheat flour |
| CN106616894A (en) * | 2017-01-17 | 2017-05-10 | 天津科技大学 | Low-fat mayonnaise |
| CN106983148A (en) * | 2017-05-15 | 2017-07-28 | 中国科学院西北高原生物研究所 | A kind of wolfberry chewable tablet and preparation method thereof |
| CN107114801A (en) * | 2017-05-19 | 2017-09-01 | 张家口市宏昊食品开发有限公司 | A kind of high content Herba bromi japonici dietary fiber preparation and preparation method |
| CN107212263A (en) * | 2017-05-27 | 2017-09-29 | 河南工业大学 | A kind of production method of the purple wheat bran skin steamed bun of rich high activity |
| CN107232467A (en) * | 2017-07-28 | 2017-10-10 | 同福碗粥股份有限公司 | Vegetable protein beverage rich in oat beta glucan and preparation method thereof |
| CN107751978A (en) * | 2017-10-30 | 2018-03-06 | 江南大学 | Barley beta glucan and Gluten compounding fat analogue and preparation method thereof |
| CN110613097A (en) * | 2018-06-20 | 2019-12-27 | 廊坊承泰能食品有限责任公司 | Method for preparing edible plant fiber sausage |
| CN109770213A (en) * | 2019-03-07 | 2019-05-21 | 内蒙古阴山优麦食品有限公司 | A kind of common oats fibre meal replacement powder and preparation method thereof |
| CN109845958A (en) * | 2019-04-03 | 2019-06-07 | 沈阳师范大学 | A kind of wheat bran stabilizes and the method for quality improving |
| CN111187763A (en) * | 2019-11-22 | 2020-05-22 | 武汉新华扬生物股份有限公司 | Complex enzyme preparation for oat hydrolysis and application thereof |
| CN110915924A (en) * | 2019-12-17 | 2020-03-27 | 内蒙古阴山优麦食品有限公司 | Method for preparing oat milk by using oat bran powder |
| CN111513257A (en) * | 2020-04-28 | 2020-08-11 | 南京素汇保健食品有限公司 | Preparation method of low-temperature coupling cooked oatmeal |
| CN112425732A (en) * | 2020-11-30 | 2021-03-02 | 丽江三川实业集团有限公司 | Dietary fiber ham and preparation method thereof |
| CN114145351A (en) * | 2021-12-14 | 2022-03-08 | 四川徽记食品股份有限公司 | Method for removing bitter taste in oat bran milk product |
| CN114145351B (en) * | 2021-12-14 | 2023-08-25 | 四川徽记食品股份有限公司 | Method for removing bitter taste in oat bran milk product |
| CN114468227A (en) * | 2022-02-23 | 2022-05-13 | 佳木斯冬梅大豆食品有限公司 | Preparation method and application of soybean ultrafine powder |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101095482B (en) | 2012-02-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101095482B (en) | Method for preparing barley wheat bran or oat wheat bran for the preparation of fibre foodstuff | |
| CN102084963A (en) | Method for preparing oat bran dietary fiber food | |
| CN104855830B (en) | A kind of edible paddy, beans, potato class coarse cereals rice companion and preparation method thereof | |
| CN101253954B (en) | Wheat puffing bran flour, preparation and applications thereof | |
| CN103766766A (en) | Amorphophallus konjac composite nutritious rice | |
| CN107279231A (en) | A kind of detoxicating intestine beautifying face and moistering lotion biscuit and preparation method thereof | |
| JP4480173B2 (en) | Oat granule with high concentration of β-glucan | |
| CN106173918A (en) | A kind of sweet potato rice steamed sponge cake and production method thereof | |
| CN101849657A (en) | Sweet potato dietary fiber and preparation process thereof | |
| CN103027089A (en) | Flour rich in various buckwheat nutrients and preparation method thereof | |
| CN104799163A (en) | Whole grain premixed dumpling flour containing puffed sorghum, and preparation method thereof | |
| Singh et al. | A review on dietary fiber in cereals and its characterization | |
| CN104920960A (en) | Rice product with a long shelf life and preparation method thereof | |
| CN100482097C (en) | Rich-fabric nutrition-balancing rice and method for processing same | |
| KR101288363B1 (en) | Functional five-coloured instant cup Tteokbokki Containing Dietary Fiber and Salicornia herbacea and a method of manufacturing the same | |
| CN104855831B (en) | A kind of rice companion and preparation method thereof | |
| CN1366840A (en) | Formula of low-energy high-fibre food and its prduction process | |
| CN105410883A (en) | Celery vermicelli and preparation method of the celery vermicelli | |
| AU2006233185A1 (en) | Dietary Fibre from Plant Material | |
| CN101040685B (en) | Method for preparing corn food by using enzyme and the application thereof | |
| CN105011026A (en) | Polygonatum odoratum and trapa bispinosa flavoured soybean paste and production method thereof | |
| CN104938961A (en) | Cereal rice for improving immunity and preparation method thereof | |
| CN104920991A (en) | Coarse cereal rice prepared by broken rice and preparation method thereof | |
| El-Habashy | Health benefits, extraction and utilization of dietary fibers: A review | |
| Ilamaran et al. | Development of technology for modified starch incorporated grains and pulse blended bakery and pasta products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: CHANGZHOU INSTITUTE OF ENERGY STORAGE MATERIALS + Free format text: FORMER OWNER: CHANGCHUN INST. OF APPLIED CHEMISTRY, CHINESE ACADEMY OF SCIENCES Effective date: 20140207 |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 130022 CHANGCHUN, JILIN PROVINCE TO: 213000 CHANGZHOU, JIANGSU PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20140207 Address after: Changzhou City, Jiangsu province Hehai road 213000 No. 9 Patentee after: Changzhou Institute of Energy Storage Materials & Devices Address before: 130022 Changchun people's street, Jilin, No. 5625 Patentee before: Changchun Institue of Applied Chemistry, Chinese Academy of Sciences |
|
| TR01 | Transfer of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120215 Termination date: 20140705 |
|
| EXPY | Termination of patent right or utility model |