http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104431664-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-244 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-231 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-269 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-262 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10 |
| filingDate | 2014-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104431664-B |
| titleOfInvention | A kind of low heat value dining table generation sugared serum and preparation method thereof |
| abstract | A kind of low heat value dining table generation sugared serum of present invention offer and preparation method thereof, composition and parts by weight are as follows：0.1~5 part of sweetener；0.5~5 part of emulsifier；5~15 parts of thickening stabilizing agent；75~95 parts of moisture, its production method is to select raw material to determine sweetener ratio in product sweetness design requirement, heating dissolution processing is carried out after addition emulsifier, thickening stabilizing agent and the premixing of part water, it mends and is diluted with water by metering after being completely dissolved, and by carrying out quantitative filling and sealing after further homogeneous again, final products are formed after microwave tunnel is sterilized.In present invention generation, sugared serum calorific value was low, it is at low cost, easily guarantee the quality, it is easy to use, make simple, sweet taste and reach and be 25 times of sweetness of cane sugar when sucrose phase homogenous quantities close to sucrose, the control of milk product sugariness, and the product is more soluble, sugariness evenly, stabilization easily deposit, after emulsification and milk product application range it is more extensive, and its production method and production equipment are relatively simple, and overall cost is made to be greatly reduced. |
| priorityDate | 2014-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.