http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114431433-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fabfc55533264a7535eb30215ce89aeb |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-035 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-38 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-38 |
| filingDate | 2022-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6da0fd598e68ed006064d64559e49017 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a9f54783c6cb6c904748acf2a54a11db http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c0d7e943c8dff0a7dc898f5c0b060964 |
| publicationDate | 2022-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-114431433-A |
| titleOfInvention | A kind of bergamot filling recipe and preparation method |
| abstract | The invention discloses a formula and a preparation method of a bergamot filling. The bergamot pomace remaining in the production process of a bergamot beverage is used as a raw material, and a bergamot filling with a unique flavor is prepared through a reasonable proportion, and the bergamot filling is used as the raw material. The stuffing is made into food, which not only enriches food categories, improves the efficiency of the bergamot industry, but also avoids economic waste and environmental pollution. The main points of the technical solution are: including the following components and weight ratios: 100-160 parts of bergamot residue, 5-10 parts of citric acid, 1-5 parts of table salt, 80-200 parts of water, 50-150 parts of wheat starch, and 300-500 parts of sugar. parts, 1.2-2 parts of high maltose syrup, 0.5-3 parts of maltitol liquid, 0.04-0.06 parts of preservatives, 0-0.02 parts of spices, and 0-0.002 parts of pigments. In the present invention, citric acid and table salt are added to protect the color before the bergamot is cooked and cooked, and then mixed with sugar after being crushed and ground, and finally hot lard is added, and the refined vegetable oil and the spare wheat starch slurry are mixed to prepare the filling, and the bergamot filling is added. flavor and texture. |
| priorityDate | 2022-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.