http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109007193-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/A23G1-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-48 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-36 |
| filingDate | 2018-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109007193-B |
| titleOfInvention | A kind of baked chocolate sauce and preparation method thereof |
| abstract | The invention relates to a baked chocolate sauce and a preparation method thereof. The baked chocolate sauce formula of the present invention is used, and an appropriate amount of phytosterol and oryzanol are added on top of the basic components of a specific composition, and the difference between the phytosterol and oryzanol is Satisfying a specific weight ratio can simultaneously solve the technical problems of charred filling, poor solidity (slump) and poor flowability of fillings after application of baked chocolate sauce; The effects of oxidation, lowering cholesterol and lowering blood fat also increase the health care function of the baking chocolate sauce formulation of the present invention. |
| priorityDate | 2018-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.