http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103262933-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_56548209728941314f6d1ab0c3592145 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-42 |
| filingDate | 2013-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3762a2689e164ecf64a15bff289cfa6f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_65b912aed37bf1661d9445f1ed178a83 |
| publicationDate | 2014-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103262933-B |
| titleOfInvention | Highly flavored type Nanfeng tangerine orange sesame pudding and production technique |
| abstract | The invention discloses a highly flavored type Nanfeng tangerine orange sesame pudding and a production technique. The highly flavored type Nanfeng tangerine orange sesame pudding is characterized by being prepared from the following raw materials in parts by weight: 55-65 parts of bitter-removal and sterilized Nanfeng tangerine orange pulp, 30-35 parts of high maltose syrup with the maltose mass concentration of not lower than 80%, 16-20 parts of malto-oligosaccharide, 0.45-0.65 part of citric acid, 0.005-1.000 part of potassium sorbate, 16-20 parts of fried sesame, 17-30 parts of white granulated sugar, 2.0-3.0 parts of carrageenan, and 55-65 parts of water. In the pulp bitter removal technique, the limonin and naringin of the Nanfeng tangerine orange pulp are selectively embedded by utilizing beta-cyclodextrin, so that the bitter of the Nanfeng tangerine orange pulp can be reduced, the addition amount does not exceed 1% by weight of the homogenized pulp, the bitter removal temperature is at 40-50 DEG C, and the heat preservation time lasts for 55-65minutes. Compared with the existing technical product, the product has thick Nanfeng tangerine orange flavor and local features in color, appearance and aroma, and is unique in mouth feeling. |
| priorityDate | 2013-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.