http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115211449-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_097df18823b149f5043e852b69dadff3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate | 2022-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bf172c2a7de952471831f9dc69352018 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_94d0be7fd9a67ba5030f3bb829797e31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1c85fb8602b40e358a9afb4c373b397f |
| publicationDate | 2022-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-115211449-A |
| titleOfInvention | A kind of lactic acid bacteria cookie with moderate dry hardness and preparation process thereof |
| abstract | A lactic acid bacteria cookie with moderate dry hardness and a preparation process thereof, relate to the field of food technology, and include the following components by weight: 120-150 parts of flour, 20-30 parts of wheat germ powder, 15-20 parts of butter, and milk 10-20 parts, 1-5 parts of sorbitol, 1-5 parts of erythritol, 8-20 parts of white sugar, 15-20 parts of egg liquid, 0.5-2 parts of salt, and 1-2 parts of lactic acid bacteria agent. The lactic acid bacteria cookie with moderate dry hardness of the invention has moderate dry hardness, good taste, strong chewiness, and at the same time has the flavor of lactic acid bacteria fermentation, and is nutritious and healthy; by adding lactic acid bacteria agent, cholesterol is degraded, and acrylamide during biscuit baking is reduced. The content of the cookie is moderate, and the dry hardness of the cookie is moderate, and the taste is improved. |
| priorityDate | 2022-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.