http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110122530-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b3239cf2d3a31d540c276151a59987ff |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-362 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-366 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-062 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-062 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-48 |
| filingDate | 2019-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a76bfea8b785b1725e3bd786bd6755ea |
| publicationDate | 2019-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110122530-A |
| titleOfInvention | Edible coffee cup and preparation method thereof |
| abstract | The invention provides an edible coffee cup, which is made of the following raw materials in parts by weight: 5-10 parts of flour, 5-10 parts of corn flour, 1-5 parts of corn starch, 5-10 parts of konjac flour, 5-15 parts of sticky powder, 5-10 parts of eggs, 0.1-0.5 parts of sodium bicarbonate, 2-12 parts of low sugar, 0.2-1 parts of food glue, 1-2 parts of white kidney bean extract, and 10-15 parts of water. The present invention also provides a preparation method of an edible coffee cup, comprising the following steps: mixing: mixing the raw materials of the edible coffee cup to obtain a slurry; making a blank: adding the slurry to a blank-making mold to form a green body ; demoulding: through cooling or heating process, the green body is taken off from the blank-making mold, and a setting mold is installed; drying: the green body with the setting mold is dried at 50-160 ℃ for 15-90min to obtain Cooked blanks. Cooling: take off the stereotyped mold of the cooked blank to obtain a molded product, cool to room temperature, and package to obtain an edible coffee cup. The invention is rich in raw materials, has certain weight loss and hypoglycemic effects, and has a simple preparation method and low cost. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111296741-A |
| priorityDate | 2019-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 118.