http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103461445-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f3318f988320c9c471d0df87c3f70b19 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 2013-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2b738e6da803938715e9ee5a18a4bbe3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8906d40298ab06a0e10ee149ef6fde37 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dda694dcffd22876327a3cdcd6142f01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_820d28ddf3749bdbb1fbd897991152fc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_be48e57d367c51904fc2cb92c15a5731 |
| publicationDate | 2014-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103461445-B |
| titleOfInvention | Chickpea cheese-shaped moon cake and preparation method thereof |
| abstract | The invention discloses a chickpea cheese-shaped moon cake which consists of skin, stuff and a cheese core, wherein the skin accounts for 15-25 percent of the weight of the moon cake; the stuff accounts for 15-25 percent of the weight of the moon cake; the cheese core accounts for 50-70 percent of the weight of the moon cake; the skin comprises the following components in parts by weight of 40-80 parts of chickpea flour, 20-50 parts of glutinous rice flour, 15-35 percent of corn starch, 5-25 parts of pea starch, 10-20 parts of xylitol, 10-30 parts of grease and 130-230 parts of milk; in the preparation process of the stuff, the skin accounts for 30-70 percent of the weight of the stuff and different materials account for 5-15 percent of the weight of the cheese core. Compared with the traditional moon cake, the chickpea cheese-shaped moon cake provided by the invention has the advantages of abundant nutrition and low sugar content, and is more suitable for patients suffering from chronic diseases such as diabetes mellitus, cardiovascular and cerebrovascular diseases and obesity as well as children and middle-aged and aged people to eat. |
| priorityDate | 2013-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.