http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111838394-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1cd63f0af81ace150d6b90f636dc1e98 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-36 |
| filingDate | 2020-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_08afcb466c2030423e89fae1d75de50e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_737a715401c713051e96d7d10927d204 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1f5670a18fb488e9bfd293eeeb710f3f |
| publicationDate | 2020-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111838394-A |
| titleOfInvention | Red wolfberry fruit ice cream and preparation process thereof |
| abstract | The invention relates to an ice cream, in particular to a red medlar ice cream and a preparation process thereof, wherein the red medlar ice cream is prepared from ice cream powder: 11.5-13.5%, white granulated sugar: 7-8% of red wolfberry fruit primary pulp: 40-50% and milk: 20-30%, whipping cream: 9.5-10.5 wt% of the components. The preparation method comprises the processes of proportioning, ripening, homogenizing, pasteurizing, ice cream making and the like. The ice cream provided by the technical scheme has the advantages of no independent water addition, high mouthfeel, high purity and high quality, and reserves the effective biological activity and mouthfeel in the red medlar and the fresh milk, and has the effects of improving disease resistance, resisting aging, resisting tumors, resisting fatigue, regulating blood fat, reducing blood sugar, reducing blood pressure, improving eyesight, improving respiratory disease resistance, maintaining beauty and keeping young and the like because the ice cream takes the Ningxia red medlar protoplasm as a main raw material. |
| priorityDate | 2020-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.