http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108967483-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b59397952faa621fa81f32c4605e5743 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-366 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-266 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-364 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-062 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-062 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2018-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_555abf08333a8af51c543a3a6e8d8069 |
| publicationDate | 2018-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108967483-A |
| titleOfInvention | A kind of wheat germ macaroon and preparation method thereof |
| abstract | The invention discloses a kind of wheat germ macaroons, it is made of raw material from the following weight: 160-170 parts of wheat flour, 40-45 parts of wheat embryo, 22-24 parts of soybean protein, 5-8 parts of rose, 20-25 parts of purple mashed potato, 2-5 parts of panax japonicus, 12-14 parts of milk, 10-12 parts of flavoring agent, 11-13 parts of apricot kernel oil, 5-10 parts of steviol glycoside, 3-6 parts of salt, 2-4 parts of almond, 2-3 parts of Angel Saccharomyces cerevisiae, wheat germ macaroon provided by the invention substitutes sucrose using steviol glycoside, the biscuit produced is low-sugar type biscuit, make total sugar amount that 35-50% be greatly lowered, it is healthier；The almond and apricot kernel oil of addition, not only make biscuit fragrance more rich, and nutrition is richer, also have softening skin, beauty, hair care hair care, adjusting blood pressure, enhancing digestive system health and other effects；The panax japonicus of addition also has the function of nourishing the body. |
| priorityDate | 2018-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.