http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113080301-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cdefc7734e1dfb1f797dfc6157dab476 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-364 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 2021-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e2869feeb652f34f1b70b9f1b3167f03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_87b0ae39fe93036142f339c78a39371a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a1941bc25226dec641060b76fa2d6f0a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0ce7b62b8f69e2f513c44d7a93797bc7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a3fe746f4f6ff2dd2f1a752e19f0c2ad |
| publicationDate | 2021-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113080301-A |
| titleOfInvention | Mulberry candy slice formula and preparation process |
| abstract | The invention provides a mulberry candy tablet formula and a preparation process, wherein the formula comprises the following components: 30-40 parts of white granulated sugar, 5-8 parts of mulberry, 5-8 parts of starch, 2-4 parts of pectin, 0.02-0.04 part of edible pigment, 3-4 parts of emulsifier, 1-2 parts of retention agent and 1-2 parts of antioxidant. The preparation steps are as follows: 1) firstly, dissolving white granulated sugar in water with half of the mass of the white granulated sugar, and boiling in a pot at 110 ℃; 2) grinding the mulberries into powder, and wetting the powder with water for later use; 3) adding half of starch into the syrup prepared in the step 1) after the starch is fried; 4) heating pectin to 35-40 deg.C for melting, and dissolving edible pigment in warm water; 5) adding pectin, an edible pigment solution, an emulsifier, a retention agent and an antioxidant into the pasty mixture obtained in the step 3); 6) granulating and tabletting. The invention has the advantages that: the candy slices are added with mulberry which contains fatty acids such as linoleic acid, stearic acid and oleic acid, and has the effects of decomposing fat, reducing blood fat and preventing angiosclerosis. |
| priorityDate | 2021-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.