http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111034762-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d5457051f998e1bdf23ab9ae4db71640 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-06 |
| 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/A21D13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-06 |
| filingDate | 2019-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b3a79f5dba6e534f917d9cdbca54ee2d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5029e5bb1c5285e360d89b12a69b4e17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f97bb55c2c45232877ef5e927712bd10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e1d2c4b1e4e57d1ae538cf94c7e0744 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b18408ae02215a147289436ac40a49af |
| publicationDate | 2020-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111034762-A |
| titleOfInvention | Three-dimensional biscuit and preparation method thereof |
| abstract | The invention relates to the technical field of food production, in particular to a three-dimensional biscuit and a preparation method thereof; the composition is characterized by comprising the following raw materials in parts by weight: 60-75 parts of wheat flour, 95-105 parts of cassava starch, 40-45 parts of palm oil, 15-20 parts of a moringa seed extract, 12-16 parts of vanilla seeds, 25-27 parts of white sugar, 0.8-1.0 part of edible salt, 1.0-1.2 parts of ammonium bicarbonate, 0.5-0.8 part of sodium bicarbonate, 1.2-1.8 parts of an antioxidant, 0.5-1.0 part of a colorant and 20-30 parts of water; the three-dimensional biscuit prepared by the invention not only has edible function, but also has medicinal effects of improving immunity, reducing blood pressure and reducing blood fat; in addition, the three-dimensional biscuit prepared by the invention is fragrant and crisp in taste, and the shape of the biscuit is in a shape of a lovely animal and is in a three-dimensional shape; the biscuit is more crispy in taste due to the combination of starch and grease in a larger proportion, and the biscuit is separated from the middle and expanded to two sides to form a three-dimensional shape through a unique high-temperature quick-baking technology, so that the biscuit has a good market prospect. |
| priorityDate | 2019-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.