http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105494545-A

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36
filingDate 2014-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ac847fa293d94db8fd64603420a31460
publicationDate 2016-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-105494545-A
titleOfInvention Spirulina biscuit and preparation method thereof
abstract The invention discloses a spirulina biscuit. The spirulina biscuit is prepared from spirulina, beta-cyclodextrine, wheat flour, powdered white granulated sugar, shortening, starch, milk powder, lecithin and sodium bicarbonate. The preparation method comprises the following steps: firstly removing the fishy smell of the spirulina, uniformly mixing the spirulina with the cyclodextrine according to a proportion of 15: 85, and adding an appropriate amount of chlorophyll and water to prepare into paste; putting a uniform mixture of the flour, the starch and the milk powder, compound fat and spirulina dextrin in a powder mixing machine; uniformly spreading edible salt and sodium bicarbonate water; adding sweet water while stirring, mixing the dough to be relatively soft, taking out the dough and allowing the dough to stand; and performing rolling for shaping. The spirulina biscuit is capable of boosting the human immunity, is conducive to reducing the blood fat and improving the cardiovascular system, is capable of enhancing the reproductive capacity of the animal bone marrow cells and decreasing the cell damage, and has supportive therapeutic efficacy for senility preventing, radiation resistance, tumor resistance and obesity treatment.
priorityDate 2014-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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