http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110477178-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-44 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36 |
| filingDate | 2019-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110477178-B |
| titleOfInvention | Chlorella pyrenoidosa collagen peptide gel candy and preparation method thereof |
| abstract | The invention discloses a Chlorella pyrenoidosa collagen peptide gel candy and a preparation method thereof. The gel candy mainly comprises the following components: 4-7 parts of Chlorella pyrenoidosa powder, 11-17 parts of collagen peptide powder parts, 8-10 parts of gelatin, 3-4 parts of carrageenan, 1-3 parts of xanthan gum, 12-17 parts of white sugar, 10-15 parts of fructose syrup, 0.2-0.5 parts of citric acid, 0.1-0.2 parts of sorbitol 75-82 parts of water and 75-82 parts of water; the ratio of particle size of Chlorella pyrenoidosa powder and collagen peptide powder is 1:0.3-0.7. The present invention reasonably controls the internal spatial conformation of the gelatin sugar by compounding between gelatin, carrageenan and xanthan gum, and combining with the adjustment of the particle size ratio of Chlorella pyrenoidosa powder and collagen peptide powder, so as to realize the control of protein The color protection of chlorella nucleatum powder, the slow-release effect on flavor substances, and the reconciling effect of each component make the gel candy of the present invention deeply loved by consumers in terms of taste, color, etc., and can be stored for a certain period of time. The post sensory evaluation was good, and the protein was not significantly degraded. |
| priorityDate | 2019-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.