http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112438327-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_89647aec4ef7db6bd41c14cf3e638976 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-09 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-09 |
| filingDate | 2019-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_391c8d9cd75f002aca3ee04286c1745c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5e4a1049082a4955665445a6cb141b2a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_02dde2658dbd3fd4e754b2476ffb309e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a040288b192b3787129fee950c77b91a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_36692afc0e25740f8d3deef0e14f802f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6c1b97b96bfeea5343454f52c2967ed2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_de2a0a7a6186dcb11894755c13ec3fa9 |
| publicationDate | 2021-03-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112438327-A |
| titleOfInvention | Ice cream processed cheese and preparation method thereof |
| abstract | The present invention provides processed cheese and a preparation method thereof. The raw materials of the processed cheese include: processed cheese base material; and a crisp cylinder, wherein a accommodating chamber is formed in the crisp cylinder, and the processed cheese base material is filled with in the accommodating chamber and/or protruding from the upper surface of the crisp tube; wherein, the raw materials of the processed cheese base material include: 5-10 parts by weight of semi-hard cheese; 10-15 parts by weight of cream cheese 1～1.5 parts by weight of emulsifying salt, the emulsifying salt is selected from sodium hexametaphosphate, trisodium phosphate and disodium hydrogen phosphate; 0.6～1.9 parts by weight of stabilizer, the stabilizer is selected from hydroxypropyl distarch Phosphate esters, carrageenan, locust bean gum and agar. The processed cheese base material of the present invention has a taste similar to ice cream, the crisp tube still maintains the original brittleness during the refrigerated storage process, the taste is stable, the mouth melting is good, and the moldability is strong, and can be designed into various shapes, visual Works great. |
| priorityDate | 2019-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.