CN102715330B - Sugar-free sea-buckthorn cushions and manufacture process thereof - Google Patents
Sugar-free sea-buckthorn cushions and manufacture process thereof Download PDFInfo
- Publication number
- CN102715330B CN102715330B CN201210217255.4A CN201210217255A CN102715330B CN 102715330 B CN102715330 B CN 102715330B CN 201210217255 A CN201210217255 A CN 201210217255A CN 102715330 B CN102715330 B CN 102715330B
- Authority
- CN
- China
- Prior art keywords
- sugar
- parts
- free
- maltitol
- cushions
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000003145 Hippophae rhamnoides Nutrition 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 240000000950 Hippophae rhamnoides Species 0.000 title claims description 8
- 238000000034 method Methods 0.000 title abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 52
- 235000010449 maltitol Nutrition 0.000 claims abstract description 23
- 239000000845 maltitol Substances 0.000 claims abstract description 23
- 241000229143 Hippophae Species 0.000 claims abstract description 20
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 16
- 229940035436 maltitol Drugs 0.000 claims abstract description 16
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 235000021400 peanut butter Nutrition 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000010304 firing Methods 0.000 claims abstract description 4
- 238000001802 infusion Methods 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 8
- 238000000465 moulding Methods 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 abstract description 5
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 206010020772 Hypertension Diseases 0.000 abstract 1
- 230000000903 blocking effect Effects 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 201000005577 familial hyperlipidemia Diseases 0.000 abstract 1
- 239000012467 final product Substances 0.000 abstract 1
- 201000001421 hyperglycemia Diseases 0.000 abstract 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 abstract 1
- 235000012141 vanillin Nutrition 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 10
- 210000004369 blood Anatomy 0.000 description 10
- 239000000047 product Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 235000001727 glucose Nutrition 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 4
- 235000021552 granulated sugar Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 238000003908 quality control method Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 108010015776 Glucose oxidase Proteins 0.000 description 1
- 239000004366 Glucose oxidase Substances 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 229940127003 anti-diabetic drug Drugs 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009534 blood test Methods 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000003745 diagnosis Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940116332 glucose oxidase Drugs 0.000 description 1
- 235000019420 glucose oxidase Nutrition 0.000 description 1
- 150000002304 glucoses Chemical class 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000012109 statistical procedure Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Abstract
The invention discloses sugar-free sea-buckthorn cushions and a manufacture process thereof. The sugar-free sea-buckthorn cushions mainly comprises, by weight, maltitol 63.5-73.5 parts, peanut butter 18.5-28.5 parts, sea-buckthorn juice 0.2 part, wheat meal 7.8 parts and vanillin 0.02 part. The manufacture process comprises the steps of first weighing ingredients, boiling the maltitol for 25-30 minutes under the conditions of 205+/-1 DEG C of boiling temperature and open firing, then performing cooling till the temperature reaches to 80 DEG C, performing blocking, pulling, adding mixed ingredients except the maltitol, and finally performing coating and forming. A final product has less than 0.5% of sugar content, low calories, nutritional and health-care and is suitable for patients with diabetes, hypertension, hyperglycemia and hyperlipemia, and consumers need not to consider physical conditions and can eat the cushions trustingly.
Description
Technical field:
The present invention relates to a kind of hard Butyrum heart sugar and manufacture craft thereof.
Background technology:
In hard candy, be divided into hard candy, hard Butyrum heart sugar fruit.The sugar content of hard Butyrum heart sugar is 65% left and right.Main component is: sucrose 43-54%, reduced sugar 9-18%, peanut butter 30%, wheat flour 3.5%, water 1.5%.In this traditional hard Butyrum heart sugar, sugar content is too high, to three high crowds, especially unhelpful to diabetes patient's health.
Traditional hard Butyrum heart sugar because of batching in sucrose usually adopt granulated sugar state, thereby must use the resistive connection pied-de-cuite slurries such as glucose syrup, or use the acidic materials such as citric acid, make granulated sugar crystallization again, but can not excessive use, if white granulated sugar decomposing excessive, in formed product process, can not be maximum plasticity, thus cannot moulding.Too much or very few use acidic materials, also may cause hard Butyrum heart sugar to send out melt (water suction melts), send out the quality problems such as sand (crystallization again).Therefore reduced sugar must be controlled between 9-18%, and need to according to the consumption of granulated sugar, adjust the ratio of reduced sugar, complex process, and end product quality is unstable.Traditional hard Butyrum heart sugar, general infusion temperature is controlled at 160 ± 1 ℃, can guarantee that like this finished product mouthfeel is loose, surface-brightening.
Summary of the invention:
The present invention is directed to the above-mentioned deficiency of prior art, provide a kind of sugar content extremely low, the sugar-free seabuckthorn Butyrum heart sugar of nutrition and health care, and the manufacture craft of this sugar.
Technical solution of the present invention is: a kind of sugar-free seabuckthorn Butyrum heart sugar, key component ratio (weight) is as follows: 63.5-73.5 parts of maltitols, 18.5-28.5 parts of peanut butter, 0.2 part of Hippophae Rhamnoides L. juice, 7.8 parts of wheat flours, 0.02 part of vanillic aldehyde.Preferred key component ratio (weight) is as follows: 68.5 parts of maltitols, 23.5 parts of peanut butter, 0.2 part of Hippophae Rhamnoides L. juice, 7.8 parts of wheat flours, 0.02 part of vanillic aldehyde.
The present invention adopts maltitol to substitute the carbohydrate components of traditional hard Butyrum heart sugar, and maltitol is the disaccharide alcohol of being made through hydro-reduction by maltose, and calorie value is about 8.368KJ/g.Final products sugar content of the present invention is below 0.5%, and heat is very low, is applicable to diabetes patient and three high crowds, and consumer, without considering physical condition, can relievedly eat.Sugar-free sweet taste substance has at present: STEVIA REBAUDIANA, Aspartame, xylitol, maltitol etc., but only have maltitol can meet the technical matters condition of hard Butyrum heart sugar, the ratio of maltitol, in 68% left and right, can be guaranteed the mouthfeel that product is good.In addition sea-buckthorn component of the present invention has reinforcing spleen to promote digestion, cough-relieving apophlegmatic, and the effect of promoting blood circulation, is of value to healthy.
A kind of manufacture craft of above-mentioned sugar-free seabuckthorn Butyrum heart sugar, operation in accordance with the following steps: first by each component metering, maltitol is carried out to infusion, infusion temperature is 205 ± 1 ℃, under open firing condition, the infusion time is 25-30 minutes, then piecemeal after being cooled to 80 ℃, draw whitely, wrap into the component of mixing except maltitol, last dressing, moulding.
Because the present invention only adopts this kind of sweetening material of maltitol, therefore need not consider sweetening material proportioning problem, technique is simple, easy to operate.The problems such as melt that final products are acomia, a sand, superior in quality.The infusion temperature of maltitol, at 205 ℃, could be maximum plasticity in molding process, makes loose good to eat, the glutinous tooth of final products, reaches traditional product local flavor, guarantees that taste, mouthfeel, sense organ are unchanged.
The specific embodiment:
The embodiment of sugar-free seabuckthorn Butyrum heart sugar is as follows:
Embodiment 1:
A sugar-free seabuckthorn Butyrum heart sugar, key component ratio (weight) is as follows: 63.5 parts of maltitols, 28.5 parts of peanut butter, 0.2 part of Hippophae Rhamnoides L. juice, 7.8 parts of wheat flours, 0.02 part of vanillic aldehyde.
Embodiment 2:
A sugar-free seabuckthorn Butyrum heart sugar, key component ratio (weight) is as follows: 73.5 parts of maltitols, 18.5 parts of peanut butter, 0.2 part of Hippophae Rhamnoides L. juice, 7.8 parts of wheat flours, 0.02 part of vanillic aldehyde.
Embodiment 3:
A sugar-free seabuckthorn Butyrum heart sugar, key component ratio (weight) is as follows: 68.5 parts of maltitols, 23.5 parts of peanut butter, 0.2 part of Hippophae Rhamnoides L. juice, 7.8 parts of wheat flours, 0.02 part of vanillic aldehyde.
The manufacture craft of the sugar-free seabuckthorn Butyrum heart sugar described in above-described embodiment 1 ~ 3, operation in accordance with the following steps: first by each component metering, maltitol is carried out to infusion, infusion temperature is 205 ± 1 ℃, under open firing condition, the infusion time is 25-30 minutes, then piecemeal after being cooled to 80 ℃, draw whitely, wrap into the component of mixing except maltitol, last dressing, moulding.
Attached: the experiment of sugar-free seabuckthorn Butyrum heart sugar blood sugar
One, research object
31 routine Non-Insulin Dependent Diabetes Mellitus patients, diabetes diagnosis is according to WHO (1985) standard.Man's 13 examples, female l8 example, 57 years old mean age (29～75 years old), average course of disease 4.5 years, body mass index 23.03 ± 0.62.Treatment situation: diet-treated only is treated 2 examples, diet control 1:3 take antidiabetic drug and treat 29 examples.Enter before test, patient's every day, four sections of glucose in urine feminine genders, and stablized more than one week.
Two, method
Check experiment: 31 routine patients have accepted to add warm water 250ml check experiment with powdered glucose sugary, sugar-free hard Butyrum heart sugar homenergic used simultaneously.That the patient who enters test selects to eat for three days on end is at random sugary, sugar-free hard Butyrum heart sugar or G/W, all in 5～15 minutes, eats up.Test the same day respectively at empty stomach, 30,60, the 120 and 180 minutes after the meal sugar of having a blood test that phlebotomizes.Blood sugar is with determination of glucose oxidase.Blood sugar test is with the horizontal 1:2.2～2.8mmol/L of Blackman company blood sugar quality control index (lot number M404321), horizontal 2:5.8～7.2mmol/L (lot number M404322) is as quality control index, and every day, blood sugar test was all within allowable error scope.
Three, statistical procedures
Result is processed with U.S. Stata 3.0 statistical softwares.
Result
One, this research per person is used:
Glucose: unit energy is 1672kJ/100g, and consumption is 43.02 ± 0.70g, and energy 720KJ is provided.
Prosperous Butyrum heart sugar (sugary hard Butyrum heart sugar): unit energy is 2150kJ/100g, and consumption is 33.48 ± 0.87g, and energy 720kJ is provided.
Sugar-free seabuckthorn Butyrum heart sugar (sugar-free hard Butyrum heart sugar): unit energy 707kJ/100g, consumption is 33.48 ± 0.87g, and energy 237kJ is provided.
Attached: sugar-free seabuckthorn Butyrum heart sugar nutrient component meter
Two, the fasting blood-glucose that enters patient before this test early after the meal 2 hours blood glucoses be respectively 5.61 ± 0.21mmol/L and 9.88 ± 0.47mmol/L.
Three, three kinds of diet before the meal, postprandial blood sugar changes and see attached list.In table, data shows: before three kinds of diet tests blood sugar without significant difference, but the prosperous Butyrum heart sugar of taking food (sugary hard Butyrum heart sugar), glucose after the meal the blood sugar of 30,60,120 minutes be significantly higher than corresponding time blood sugar level after feed sugar-free seabuckthorn Butyrum heart sugar (sugar-free hard Butyrum heart sugar).
Claims (3)
1. a sugar-free seabuckthorn Butyrum heart sugar, is characterized in that: key component ratio (weight) is as follows: 63.5-73.5 parts of maltitols, 18.5-28.5 parts of peanut butter, 0.2 part of Hippophae Rhamnoides L. juice, 7.8 parts of wheat flours, 0.02 part of vanillic aldehyde.
2. sugar-free seabuckthorn Butyrum heart sugar according to claim 1, is characterized in that: key component ratio (weight) is as follows: 68.5 parts of maltitols, 23.5 parts of peanut butter, 0.2 part of Hippophae Rhamnoides L. juice, 7.8 parts of wheat flours, 0.02 part of vanillic aldehyde.
3. the manufacture craft of the sugar-free seabuckthorn Butyrum heart sugar as described in claim 1,2, it is characterized in that: operation in accordance with the following steps: first by each component metering, maltitol is carried out to infusion, infusion temperature is 205 ± 1 ℃, under open firing condition, the infusion time is 25-30 minutes, then piecemeal after being cooled to 80 ℃, draw whitely, wrap into the component of mixing except maltitol, last dressing, moulding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210217255.4A CN102715330B (en) | 2012-06-28 | 2012-06-28 | Sugar-free sea-buckthorn cushions and manufacture process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210217255.4A CN102715330B (en) | 2012-06-28 | 2012-06-28 | Sugar-free sea-buckthorn cushions and manufacture process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102715330A CN102715330A (en) | 2012-10-10 |
| CN102715330B true CN102715330B (en) | 2014-08-13 |
Family
ID=46941315
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210217255.4A Active CN102715330B (en) | 2012-06-28 | 2012-06-28 | Sugar-free sea-buckthorn cushions and manufacture process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102715330B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229884A (en) * | 2013-04-10 | 2013-08-07 | 广东工业大学 | A curcumin healthy hard candy and a preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1429492A (en) * | 2001-12-31 | 2003-07-16 | 谢克华 | Balsam pear saccharide capable of regulating blood sugar and its production process |
| CN101874540A (en) * | 2009-04-29 | 2010-11-03 | 山东福田药业有限公司 | Production process of sugar-free centre sweet |
-
2012
- 2012-06-28 CN CN201210217255.4A patent/CN102715330B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1429492A (en) * | 2001-12-31 | 2003-07-16 | 谢克华 | Balsam pear saccharide capable of regulating blood sugar and its production process |
| CN101874540A (en) * | 2009-04-29 | 2010-11-03 | 山东福田药业有限公司 | Production process of sugar-free centre sweet |
Non-Patent Citations (3)
| Title |
|---|
| 四川省糖酒公司.酥心糖.《糖果生产工艺》.四川科学技术出版社,1988,第289页流程图，第290页表81，第291页第4-5段. * |
| 张焕丽等.沙棘茶糖的制作技术.《山西农业科学》.1990,(第1期),第19页左栏第1段及第3段. |
| 沙棘茶糖的制作技术;张焕丽等;《山西农业科学》;19900131(第1期);第19页左栏第1段及第3段 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102715330A (en) | 2012-10-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6482480B2 (en) | Sweet ingredient composition and beverage composition for preventing hyperglycemia in early post-meal and subsequent hypoglycemia symptoms | |
| CN103719221B (en) | Crisp wheat-bran cookie rich in multiple coarse cereals and making method of crisp wheat-bran cookie with multiple coarse cereals | |
| CN104872558A (en) | Low-GI (glycemic index) brewing porridge and preparing method thereof | |
| CN101511212A (en) | Food additive comprising at least one fiber source and at least one monosaccharide or sugar alcohol | |
| CN101438738A (en) | Yoghourt for reducing blood sugar and method for producing the same | |
| CN109315574A (en) | A kind of mulberry leaf balsam pear pressed candy | |
| CN102159089B (en) | Confectionery product | |
| CN106820069A (en) | A kind of natural built-up sweetener with regulating intestinal canal function and preparation method thereof | |
| Auerbach et al. | Bulking Agents–Multi‐Functional Ingredients | |
| KR20190029579A (en) | Caramel with short texture | |
| CN105211999A (en) | A kind of hypoglycemia patient oat beverage and preparation method thereof | |
| CN106722767A (en) | A kind of sugar-free low-calorie table sweetener and preparation method thereof | |
| JP2005287454A (en) | Food and beverage for imparting health function and method for imparting health function to food and beverage | |
| JP5442243B2 (en) | Renal disorder inhibitor | |
| CN105831587A (en) | Sugar-control tartary buckwheat steamed bread and preparing method | |
| CN103609640A (en) | Sugar-free buckwheat walnut cake and making process thereof | |
| JP6453897B2 (en) | Slowly digestive sustained energy supplement | |
| CN102511616A (en) | Low-energy candy containing natural ginseng and production method thereof | |
| CN102613289A (en) | Yogurt with low glycemic index | |
| CN103636716A (en) | Sugar-free buckwheat nut moon cake and manufacturing process thereof | |
| CN106723059B (en) | Low-calorie health sugar and preparation method thereof | |
| KR20090057939A (en) | Rice cake and process for producing the same | |
| CN102715330B (en) | Sugar-free sea-buckthorn cushions and manufacture process thereof | |
| CN102715333A (en) | Sugarless wolfberry crisp candy and production process thereof | |
| RU2543267C1 (en) | Fruit jelly marmalade production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| ASS | Succession or assignment of patent right |
Owner name: DALIAN ZUOYUAN GROUP CO., LTD. Free format text: FORMER OWNER: TIANJIN SHENGSHIYA SUGAR FOODS CO., LTD. Effective date: 20121015 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 300010 BINHAI NEW DISTRICT, TIANJIN TO: 116000 DALIAN, LIAONING PROVINCE |
|
| TA01 | Transfer of patent application right |
Effective date of registration: 20121015 Address after: 116000 Dalian City, Liaoning province high tech Industrial Park, No. 596 Huangpu Road, layer 3, No. 17, No. 4 Applicant after: Dalian Zuoyuan Group Co.,Ltd. Address before: 300010, Tianjin Binhai New Area Development Zone, modern industrial park, Huashan road Choi Choi Street Applicant before: Tianjin Shengshiya Sugar Industry Food Co.,Ltd. |
|
| C53 | Correction of patent of invention or patent application | ||
| CB02 | Change of applicant information |
Address after: 116000 Dalian City, Liaoning province high tech Industrial Park, No. 596 Huangpu Road, layer 3, No. 17, No. 4 Applicant after: Joy Yuen Group Co., Ltd. Address before: 116000 Dalian City, Liaoning province high tech Industrial Park, No. 596 Huangpu Road, layer 3, No. 17, No. 4 Applicant before: Dalian Zuoyuan Group Co.,Ltd. |
|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PP01 | Preservation of patent right |
Effective date of registration: 20151210 Granted publication date: 20140813 |
|
| RINS | Preservation of patent right or utility model and its discharge | ||
| PD01 | Discharge of preservation of patent |
Date of cancellation: 20160610 Granted publication date: 20140813 |
|
| RINS | Preservation of patent right or utility model and its discharge | ||
| PP01 | Preservation of patent right |
Effective date of registration: 20170330 Granted publication date: 20140813 |
|
| PP01 | Preservation of patent right | ||
| PD01 | Discharge of preservation of patent | ||
| PD01 | Discharge of preservation of patent |
Date of cancellation: 20220130 Granted publication date: 20140813 |
|
| PP01 | Preservation of patent right |
Effective date of registration: 20220130 Granted publication date: 20140813 |
|
| PP01 | Preservation of patent right |