http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107373000-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3562 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3463 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-364 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3454 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3454 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3463 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3562 |
| filingDate | 2017-09-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107373000-B |
| titleOfInvention | A kind of preparation method of soft chew linseed nougat |
| abstract | The present invention relates to nougat food production technologies, more particularly to a kind of preparation method of soft chew linseed nougat, carry out that frozen glue prepares, dissolvingization sugar, infusion obtain first and second syrup including immersion method, dual foaming carry out punching slurry twice beat inflate, addition linseed mixing preparation and formed product.Frozen glue is made after immersion method dissolving gelatin, gelatin is reduced to greatest extent to meet high temperature generation hydrolysis in course of dissolution and reduce the possibility of its gel strength, solves the problems, such as being unable to fully embody gelatin gel characteristic in the prior art existing for addition whipping in the form of gelatin solution.Therefore linseed and trehalose are increased according to nougat made from the method for the invention, improve the health of product, and product is flexible, chewiness is sufficient, it can keep ideal shape state, and extend ox prick sugar shelf life lifetime and it is freshness the advantages that, have good soft chew mouthfeel. |
| priorityDate | 2017-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.