http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109566842-A

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_84367995f6c52564917694408c075e47
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_90987bd5b709d07dee53ed71c0af380b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5dc9ff811991ae5b558a5f918fc3dc0c
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-327
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-34
filingDate 2018-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4dced145228910be272b5dfe8d6643a8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_54ea4861d2a220bd9244e3c2859aea9f
publicationDate 2019-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-109566842-A
titleOfInvention A kind of hard ice-cream substrate powder, hard ice-cream and preparation method thereof
abstract Composed of the following components the invention discloses a kind of hard ice-cream substrate powder: 60~70 parts of anhydrous grape Icing Sugar, 15~20 powder of skimmed milk power, 5~10 parts of maltodextrin, 2~4 parts of stabilizer, 3~5 parts of emulsifier, the above number is by weight.The present invention also provides a kind of hard ice-creams and preparation method thereof, the hard ice-cream is composed of the following components: 100~120 parts of hard ice-cream substrate powder, 400~500 parts of white granulated sugar, 1500~2500 parts of milk, 150~200 parts of jam, 0~450 part of fresh fruit, the above number is by weight.The present invention is formulated based on sea salt ice cream substrate powder, is added flavored syrups and/or fresh fruit ingredient, is remained the nutritional ingredient of fruit, has the characteristics of fragrance is pleasant, flavour is dense, the smell of fruits is very sweet, and mouthfeel silk cunning, salty sweet tea are balanced and enjoyed endless aftertastes.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111345390-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111280289-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113575747-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110178959-A
priorityDate 2018-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5988
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID669897
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID2769
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID22663
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID2769
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID176265
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID22663
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID29760
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4530
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID13894
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5234
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID13894
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID66656
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4432
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4432
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID6328154
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3656
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID448546691
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID1878969
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID29760
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID1878969
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4530
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID36596
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4615
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3755
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID36596
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3755
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419527785
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3747
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID66656
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID51239
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3747
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID448670727
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID51239
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID190226
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID190226
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4442
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID29780
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4615
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID29780
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3656
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID176265
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4442
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID669897

Total number of triples: 69.