http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113826698-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_13db2fcac337652adaab19b1de8b830d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-156 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1544 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-305 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-156 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-154 |
| filingDate | 2021-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c0972087607e8b3825d34e1ee9bd6c07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ebc6bccfc1a2533407fb3db2c1d82d11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_88e0a7694212d1812cd1346a76d1dbc2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a4cf3cc86741939786cb9155cf0a0205 |
| publicationDate | 2021-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113826698-A |
| titleOfInvention | Process method of chocolate-coated double-layer milk frozen dessert |
| abstract | The invention discloses a process method of a chocolate-coated double-layer milk frozen dessert, which comprises the following steps: s1: preparing materials; s2: mixing gelatin and carboxymethyl chitosan into purified water, adding into fresh milk, heating to 45-55 deg.C, adding natural sweetener and citric acid, stirring for dissolving, and dividing into raw milk A, B; s3: crushing the dragon fruits, and mixing the crushed dragon fruits with the milk jelly raw stock B; s4: injecting milk jelly raw stock A with the volume of 2/5-1/2 into a mold, freezing and solidifying at the temperature of-4-0 ℃, then filling the mold with the mixed slurry, and solidifying and crosslinking for 6 hours at the temperature of 5-15 ℃; s5: heating to melt the cocoa butter substitute at 40-45 ℃, adding butter and sunflower seed oil, and stirring for 2-3 min; s6: and cooling the double-layer milk jelly obtained in the step S4 at 0-2 ℃, coating the chocolate liquid obtained in the step S5, freezing, forming, shaping and spreading strawberry powder to obtain the double-layer milk jelly. According to the invention, the lauric acid cocoa butter substitute and the free amino groups in the milk jelly are chemically crosslinked, so that the stable combination of the chocolate coating and the milk jelly is ensured, the coating is easy to fix and not fall off, and the brittleness and good flavor of the chocolate are ensured. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112998177-A |
| priorityDate | 2021-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.