http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114403238-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_43b19f617be6f44ac01b81b129bc7cd0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_46484b2898737e1fe8f4fe565945de33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_953333fc8247ca3417b2046c3526c343 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-165 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-01 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-04 |
| filingDate | 2022-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_70545e6b2e2a8797fe29007f8d758ea2 |
| publicationDate | 2022-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-114403238-A |
| titleOfInvention | Oil composition suitable for Chinese style dessert, preparation method thereof and Chinese style dessert |
| abstract | The invention relates to the technical field of food processing, in particular to an oil composition suitable for Chinese style snacks, a preparation method thereof and the Chinese style snacks. The preparation method comprises the following steps: heating liquid vegetable oil, adding saturated mono-diglycerol fatty acid ester, unsaturated mono-diglycerol fatty acid ester and an emulsifier with the HLB value of 7-10, and stirring until the emulsifier is dissolved to obtain a mixed oil phase; adding water into the mixed oil phase, and homogenizing to obtain an oil-water mixture with water uniformly dispersed in the oil phase; wherein the ratio of the amount of water to the amount of saturated mono-and diglycerol fatty acid ester is 2.5:1 to 1: 1; gradually reducing the temperature of the oil-water mixture to 30-40 ℃, wherein the cooling speed is 5-7 ℃/min; and naturally cooling the cooled oil-water mixture to room temperature to obtain the colloidal grease composition. The grease composition obtained by the invention has the advantages of difficult oil bleeding, difficult oxidative rancidity, high unsaturated fatty acid content, high crispness and easy smearing. |
| priorityDate | 2022-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.