http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111436522-A

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filingDate 2020-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_40bfd4c56b2957293f66a36785721781
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f90dbbad678b0a630e1a87d07515801
publicationDate 2020-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-111436522-A
titleOfInvention Low-sugar cake ice cream and making method thereof
abstract A cake ice cream with low sugar flavor and a preparation method thereof belong to the technical field of nutritional health food. The raw materials comprise Glinova ice cream cake powder ingredients, monoglyceride, sucrose ester, full-fat low-sugar milk powder, erythritol and the like. The raw materials are mixed, sieved, added with water and mixed uniformly, aged (rapidly cooled to 8-12 ℃), stirred, formed, frozen and preserved to prepare the product. The invention reduces the sweetness of the traditional cake ice cream, replaces sugar in the cake ice cream, has the functions of preventing decayed teeth, reducing obese people, breast cancer caused by excessive sugar consumption and avoiding calcium deficiency caused by excessive sugar consumption, and the erythritol makes up for a plurality of quality defects of the ice cream caused by the use of sugar substitutes, thereby obtaining ideal texture characteristics and nutrition proportion.
priorityDate 2020-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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