http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105961783-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f11f25d6ba3a79610d3a9eec2fbfcef9 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-364 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 2016-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_041677250c52b5f294aef9fdbd2737e0 |
| publicationDate | 2016-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105961783-A |
| titleOfInvention | Glutinous rice and purple potato soft sweet capable of strengthening spleen and nourishing stomach and preparation method thereof |
| abstract | The invention discloses a glutinous rice and purple potato soft sweet capable of strengthening the spleen and nourishing the stomach and a preparation method thereof. The soft sweet is prepared from the following raw materials in parts by weight: 2-3 parts of glutinous rice, 4-5 parts of Nata de Coco particles, 2-3 parts of bean curd thin sheets, 1-2 parts of cassia seeds, 1-2 parts of radix platycodonis, 1-2 parts of American ginseng, 200-210 parts of purple potatoes, 3-4 parts of agar, 3.6-3.8 parts of carrageenan, 25-30 parts of white granulated sugar, 1.2-1.5 parts of konjac glucomannan, 25-30 parts of caramel, 0.4-0.6 part of a citric acid solution, a proper amount of a calcium ion solution, a proper amount of sodium D-isoascorbate, a proper amount of medium temperature alpha-amylase, a proper amount of glucoamylase and a proper amount of water. The preparation method comprises the following steps: pulping the Nata de Coco particles; filtering the pulp, and taking fruit juice; cooking the glutinous rice in the fruit juice, and pulping the cooked glutinous rice; spray-drying the pulp, and taking powder; and chopping the bean curd thin sheets, and then uniformly mixing and stirring the chopped bean curd sheets with the powder. Because the glutinous rice is cooked in the fruit juice, the taste is sweet and sour; and the bean curd thin sheets have rich nutrients. |
| priorityDate | 2016-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 68.