http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105166316-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_db1dd4186ab970caadf7e6e68b455b07 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-42 |
| filingDate | 2015-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c17066ef34d6a892568d7b918f358f9c |
| publicationDate | 2015-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105166316-A |
| titleOfInvention | Health-care mung bean ice cream |
| abstract | The invention discloses a health-care mung bean ice cream. The health-care mung bean ice cream comprises the following formula components in parts by mass: 10-20 parts of mung bean hulls, 10-20 parts of chrysanthemum powder, 5-8 parts of green tea, 16-18 parts of red beans, 3-5 parts of maltooligosaccharides, 0.003-0.005 part of xanthan gum, 10-15 parts of xylitol, 10-12 parts of nonfat dry milk, 3-5 parts of natural cream, 0.003-0.005 part of sodium carboxymethyl cellulose, 0.03-0.05 part of monoglycerides and 80-100 parts of water. The health-care mung bean ice cream disclosed by the invention is fragrant and sweet in taste, low in sugar and fat, nutrient, health-care, and especially suitable for patients suffering from high blood pressure to eat. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111134229-A |
| priorityDate | 2015-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.