http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110679721-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_89647aec4ef7db6bd41c14cf3e638976 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-34 |
| filingDate | 2019-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_16118aa7648d9c666f8c456719b58526 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3ccb95620f52de2f508e8b9a671fd4f9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5f8ab21674a15f68d75b9fa77f3a2db7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3e7eb7b97f96a6a044036374546921e2 |
| publicationDate | 2020-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110679721-A |
| titleOfInvention | A kind of thawing method of frozen ice cream slurry |
| abstract | The invention discloses a thawing method of frozen ice cream slurry in the technical field of yogurt ice cream slurry. The thawing method includes: thawing the ice cream slurry at 2-10° C. for 8-12 hours to obtain feed liquid 1; thawing the feed liquid 1 at 10-18° C. for 4-10 hours to obtain feed liquid 2; Feed liquid 2 was thawed at 2-4°C for 6-12h. The three-stage thawing method of the ice cream slurry provided by the invention significantly prolongs the retention time of the ice cream slurry in the soft ice machine. During the thawing process of the ice cream slurry, further shaking treatment can ensure the uniform texture of the slurry and the taste of the ice cream. The present invention further can keep the yogurt ice cream slurry in the soft ice machine for more than 72 hours through the selection of the formula and preparation process of the ice cream slurry. |
| priorityDate | 2019-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.