http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105410884-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a79906ae16d3ead769d2d2d2562ca30a |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-42 |
| filingDate | 2015-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_965036d85074c0c7af3a5eb1010f4766 |
| publicationDate | 2016-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105410884-A |
| titleOfInvention | Anti-hardening syrup |
| abstract | The invention relates to anti-hardening syrup. The anti-hardening syrup is prepared from the following raw materials by weight percent: 40-60 parts of rock candies, 5-15 parts of trehalose, 20-40 parts of malt syrup, 25-35 parts of mints, 20-40 parts of roots of straight ladybell, 20-40 parts of wolfberry fruits, 1-3 parts of sucrose fatty acid ester and 10-20 parts of water. By reasonably matching the materials with relatively good water holding capacity, softness keeping property and emulsifying property, the anti-hardening syrup which can be used for replacing components including water, sucrose and the like in traditional processing is prepared; and dried rice cake type foods are prepared by adopting the anti-hardening syrup so that the quality problem that the product is hardened in a short period can be solved. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109965065-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109123606-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106108022-A |
| priorityDate | 2015-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.