http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103734439-A
Outgoing Links
Predicate | Object |
---|---|
assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_84ae5427225ab1234cf2aeaf0e95efec |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
filingDate | 2013-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_359bcba754bccbc3879ece70422653b8 |
publicationDate | 2014-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | CN-103734439-A |
titleOfInvention | Pitaya candy |
abstract | The invention relates to a pitaya candy which comprises pitaya, pectin, gen-seng, maltitol, medlar, and white sugar, and is prepared by the following steps: (1) smashing pitaya with a juice extractor to prepare pitaya juice; (2) preparing concentrate of gen-seng and medlar; (3) heating and concentrating the concentrate with the pitaya juice and white sugar at a heating temperature of 85-90 DEG C; (4) adding pectin and maltitol into the mixture, continuing to heat at a low pressure; (5) adding the heated mixture into a mold, and cooling to prepare the finished product. According to the invention, through smashing of the pitaya and concentration at a low temperature and low pressure condition, the nutritional ingredients are concentrated in a concentrate; nutritional ingredients such as gen-seng and medlar are added; white sugar is added; pectin and maltitol are used for curing; thus nutritional ingredients of nutrients such as pitaya are fixed in the candy; the candy is convenient to eat and carry; the nutrition value of the candy is improved. |
isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106072155-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107981011-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106509755-A |
priorityDate | 2013-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.