CN104095137A - Sugar body for sugar art and preparation method thereof - Google Patents
Sugar body for sugar art and preparation method thereof Download PDFInfo
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- CN104095137A CN104095137A CN201410301540.3A CN201410301540A CN104095137A CN 104095137 A CN104095137 A CN 104095137A CN 201410301540 A CN201410301540 A CN 201410301540A CN 104095137 A CN104095137 A CN 104095137A
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- sugar
- sugared
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000000346 sugar Nutrition 0.000 title abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 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 claims abstract description 11
- 239000008103 glucose Substances 0.000 claims abstract description 11
- 239000006188 syrup Substances 0.000 claims abstract description 11
- 235000020357 syrup Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 9
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000008101 lactose Substances 0.000 claims abstract description 9
- 239000011975 tartaric acid Substances 0.000 claims abstract description 9
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 9
- 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 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 239000013078 crystal Substances 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 9
- 239000001856 Ethyl cellulose Substances 0.000 claims description 8
- ZZSNKZQZMQGXPY-UHFFFAOYSA-N Ethyl cellulose Chemical compound CCOCC1OC(OC)C(OCC)C(OCC)C1OC1C(O)C(O)C(OC)C(CO)O1 ZZSNKZQZMQGXPY-UHFFFAOYSA-N 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 8
- 229920001249 ethyl cellulose Polymers 0.000 claims description 8
- 235000019325 ethyl cellulose Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 229920001479 Hydroxyethyl methyl cellulose Polymers 0.000 claims description 6
- 101150107144 hemC gene Proteins 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 5
- 239000000576 food coloring agent Substances 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 238000001035 drying Methods 0.000 abstract description 5
- 238000004040 coloring Methods 0.000 abstract description 4
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 abstract description 3
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 abstract description 3
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 abstract description 3
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 abstract description 3
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 abstract description 3
- 238000005457 optimization Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000012795 verification Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 abstract 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 abstract 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 235000015165 citric acid Nutrition 0.000 abstract 1
- 238000004090 dissolution Methods 0.000 abstract 1
- 238000002474 experimental method Methods 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000011265 semifinished product Substances 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 240000002853 Nelumbo nucifera Species 0.000 description 11
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 10
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 10
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 238000000465 moulding Methods 0.000 description 7
- 229910052742 iron Inorganic materials 0.000 description 4
- 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 3
- 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 3
- 235000013305 food Nutrition 0.000 description 3
- 239000004576 sand Substances 0.000 description 3
- 238000007664 blowing Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000628997 Flos Species 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- 241001024099 Olla Species 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 210000005224 forefinger Anatomy 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 210000005239 tubule Anatomy 0.000 description 1
- 239000002966 varnish Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention relates to a sugar body for sugar art and a preparation method of the sugar body. According to the advantages and the disadvantages of products prepared by using the formula of the traditional sugar art, the sugar body is prepared by verification, optimization and improvement based on repeated experiments. White sugar, glucose syrup, water, tartaric acid, citric acid, sodium bicarbonate, hydroxypropyl methyl cellulose, lactose, ethyecellulose and the like are used as main raw materials; and the raw materials are proportioned and blended according to a certain weight proportion and sequence and are subjected to filtration, dissolution, heating, airing, coloring and the like for later use. The products are used as raw materials for the manufacture of the sugar art and subjected to blanking and formation, processing of semi-finished products, assembling, integral drying, surface coloring and packaging, so that the finished products can be made into sugar art products which have various kinds of vivid modelings and metallic luster and can be stored for a long time. The product prepared by using the sugar body has the characteristics that the separation of sugar crystals is unlikely to occur; the product is dampproof, firm, unbroken, and attractive; and the product has good lustrousness and is convenient to manufacture.
Description
Technical field
The present invention relates to a kind of sugared sugared body and preparation method thereof for skill, be specifically related to sugared body using white granulated sugar, glucose syrup, water, tartaric acid, the acid of Chinese holly edge, sodium acid carbonate, hydroxypropyl methylcellulose, lactose and ethyl cellulose etc. as primary raw material and preparation method thereof.
Background technology
" sugared skill " refers to the raw material such as white granulated sugar, glucose syrup through proportioning, boils, the processing of the method such as moulding is processed, produce independent vide or the food of edibility, Arts Department and decorate plug-in unit, rich color is gorgeous, texture is exquisitely carved, 3-D effect is clear, is exhibit or ornament the most luxurious in catering industry.
Sugar skill, former being called " sugared work ", it is an important component part of folk art, it is a rarity in traditional Chinese culture, taking maltose as primary raw material, works are at that time mainly taking coffee color as main, boil at that time maltose and there is no special equipment and instrument, use simple olla soil kitchen range, whole process all by virtue of experience judges, its preparation method is that sugared body is heated to suitable temperature, seize fast next group, be kneaded into ball, be stained with after a small amount of starch is pressed a dell and tighten up collar extension with forefinger, pull-out little sugar body fast, while being stretched to certain fineness, suddenly sugar rod fractures, now, sugar rod is just as tubule, use immediately face air-blowing, moulding, whole process will be through training for a long time, gimmick requires accurately, it is succinct lively that moulding is wanted.
But, " to blow sugared people " modern age and move towards gradually to decline, reason has three:
(1) mode that mainly adopts mouth to blow makes, and does not meet hygienic requirements, can not eat;
(2) dull coloring, texture are flat;
(3) resulting product very easily dissolves, can not long storage time.
The substitute is modern sugared skill.Modern sugared skill is used white granulated sugar to add glucose syrup to boil and forms, maltose before the texture of finished product is different from, in manufacturing process by instruments such as sugared skill lamp, air bags, after toning, color is enriched beautiful, and strengthened hardness, can process at any time as required, and there is edibility and the feature such as ornamental, and cost of manufacture is cheap, be the best setoff product that heighten atmosphere improves food class.
Although modern sugared skill has had very large improvement compared with " blowing sugared people " in making raw material, instrument and method, still has some problems, restrict to a certain extent its development, urgently to be resolved hurrily:
(1) the sugared body that boils out according to existing formula, in manufacturing process easy " sand return ", has affected quality and the aesthetic feeling of finished product;
(2) in manufacturing process for production environment, as: temperature and humidity etc. require comparatively strict;
(3) works that make are easy to crack, fragile;
(4) make works and easily get damp again and dissolve, store for a long time difficulty larger;
Therefore, existing the problems referred to above of sugared skill works that the present invention addresses sugared skill manufacturing process and makes, for further developing of sugared skill cause laid a solid foundation.
Summary of the invention
The object of the invention is for the deficiencies in the prior art, provide a kind of be difficult for " sand return ", moistureproof, firmly do not split, attractive in appearance, glossiness good, expressive force is strong, preservation and displaying time are grown and sugared sugared body and preparation method thereof for skill easy to make.
The present invention is after experimental verification optimization improvement repeatedly, by white granulated sugar, glucose syrup, water, tartaric acid, the acid of Qi rafter, sodium acid carbonate, hydroxypropyl methylcellulose, lactose and ethyl cellulose, according to certain part by weight and order compositing formula.
The sugared body of a kind of sugared skill, its raw material by following weight portion is made:
White granulated sugar 400-550
Glucose syrup 120-220
Distilled water 150-240
Qi rafter acid 8.5-25.5
Tartaric acid 8.5-25.5
Sodium acid carbonate 15.5-27.5
Lactose 60-75
HEMC 3.5-15.5
Ethyl cellulose sodium 3.5-15.5
Food coloring 4-8.
The preparation method of sugared body for sugar skill, comprises the following steps:
(1), first by white granulated sugar 40-50 mesh sieve, remove impurity;
(2) white granulated sugar of removing after impurity is dissolved in water, again filters, remove wherein not molten sucrose crystal;
(3) aqueous sucrose solution after filtering is placed on electromagnetic oven, big fire is boiled to boiling, skims the offscum on liquid level;
(4) add the acid of appropriate Qi rafter and tartaric acid, after fully dissolving, turn fire down;
(5) add glucose syrup, stir a little, can't too stir, boil and in process, ceaselessly skim the offscum on liquid level;
(6) keep slow fire, in the time that the temperature of this liquid reaches 140-150 DEG C, stop immediately heating;
(7) in the time that fluid temperature drops to 60-70 DEG C, add lactose, HEMC and ethyl cellulose, stir;
(8) add food coloring to sugared body, repeatedly stretch, dry in the air cool after, obtain sugared body.
Advantage of the present invention:
(1) sugared body of the present invention can solve due to sugared skill manufacturing process and works thereof, has problems such as being afraid of moist, water funk, easy to crack, fragile, easy " sand return ", the feature that have waterproof, protection against the tide, firmly do not split, attractive in appearance, glossiness is good;
(2) raw material sources of the present invention are extensive, with low cost, preparation technology is simple, and have existing problem effect in the sugared skill manufacturing process of improvement, storage process.
Brief description of the drawings
Fig. 1 is the lotus lotus leaf combined sugar skill of doing by the present invention's sugar system.
Detailed description of the invention
The term that used in the present invention, unless there is other explanation, generally has the implication that those of ordinary skill in the art understand conventionally.
Below in conjunction with specific embodiment, and comparable data is described the present invention in further detail.Should be understood that these embodiment just in order to demonstrate the invention, but not limit the scope of the invention by any way.
In following embodiment, various processes and the method do not described in detail are conventional methods as known in the art.Raw materials used source, trade name and be necessary to list its constituent person, all shows in the time occurring first, identical reagent used is if no special instructions, all identical with the content of indicating first thereafter.
Embodiment
Prepare sugared skill---lotus lotus leaf combination (as shown in Figure 1):
One, prepare sugared body
The sugared body of a kind of sugared skill, its by following weight portion (gram) raw material make:
White granulated sugar 450g
Glucose syrup 180g
Distilled water 200g
Qi rafter acid 16.5g
Tartaric acid 18g
Sodium acid carbonate 21.5g
Lactose 66g
HEMC 8.5g
Ethyl cellulose sodium 10g
Food coloring 5.5g.
Sugar body preparation process is as follows:
(1), first by white granulated sugar 40 mesh sieves, remove impurity;
(2) white granulated sugar of removing after impurity is dissolved in water, again filters, remove wherein not molten sucrose crystal;
(3) aqueous sucrose solution after filtering is placed on electromagnetic oven, big fire is boiled to boiling, skims the offscum on liquid level;
(4) add the acid of appropriate Qi rafter and tartaric acid, after fully dissolving, turn fire down;
(5) add glucose syrup, stir a little, can't too stir, boil and in process, ceaselessly skim the offscum on liquid level;
(6) keep slow fire, in the time that the temperature of this liquid reaches 150 DEG C, stop immediately heating;
(7), in the time that fluid temperature drops to 70 DEG C, add appropriate lactose, HEMC and ethyl cellulose;
(8) respectively sugared body is added to green, redness, yellow, white, four kinds of food colorings, repeatedly stretch, dry in the air cool after, gained sugar body is for subsequent use.
Two, blanking moulding
(1) make with iron wire the shape needing, by sugared skill lamp, by 60 DEG C of left and right of sugared temperature, by hand sugared green body is rubbed to even thickness rectangular, parcel iron wire, makes scape and petiole etc. as required;
(2) by hand from the sugared body of green, uncover one, take the form of pressing, make the sugared body of likeness in form lotus leaf, and depict the texture on lotus leaf by sugared skill guarded blade utility knife, dry in the air cool, for subsequent use;
(3) the manual shape that pulls out one by one Flos Nelumbinis one from the sugared body of white, totally 40, the cool moulding of drying in the air, for subsequent use; Make the seedpod of the lotus by the sugared system of green, dry in the air cool, for subsequent use; Become lotus seeds by the sugared system of yellow, dry in the air cool, for subsequent use;
Three, assembling
(1), by the petal, the seedpod of the lotus and the lotus seeds that dry in the air after cool moulding, after by firelock, bonding part suitably being dissolved, it combines, and obtains lotus;
(2) by cool scape and the lotus of combination forming of drying in the air, after by firelock, bonding part suitably being dissolved, it combines, and mid portion connects with iron wire;
(3) by the petiole of the cool moulding of drying in the air and lotus leaf, after by firelock, bonding part suitably being dissolved, it combines, and mid portion connects with iron wire.
Four, volume drying and surface colour:
(1) spring, autumn, indoor airing of three season of winter (10 DEG C-20 DEG C of indoor temperatures), Summer Indoor fan dries up;
(2) be stained with paint by difference requirement or tint, color spray, draw significant points or the pattern of requirement, continue airing;
(3) the surface sprinkling colored varnish, carries out the protection against the tide of last step and protects look.
Claims (2)
1. the sugared body of sugared skill, is characterized in that, its raw material by following weight portion is made:
White granulated sugar 400-550
Glucose syrup 120-220
Distilled water 150-240
Qi rafter acid 8.5-25.5
Tartaric acid 8.5-25.5
Sodium acid carbonate 15.5-27.5
Lactose 60-75
HEMC 3.5-15.5
Ethyl cellulose sodium 3.5-15.5
Food coloring 4-8.
2. a preparation method for sugared body for sugared skill as claimed in claim 1, is characterized in that comprising the following steps:
(1), first by white granulated sugar 40-50 mesh sieve, remove impurity;
(2) white granulated sugar of removing after impurity is dissolved in water, again filters, remove wherein not molten sucrose crystal;
(3) aqueous sucrose solution after filtering is placed on electromagnetic oven, big fire is boiled to boiling, skims the offscum on liquid level;
(4) add the acid of appropriate Qi rafter and tartaric acid, after fully dissolving, turn fire down;
(5) add glucose syrup, stir a little, can't too stir, boil and in process, ceaselessly skim the offscum on liquid level;
(6) keep slow fire, in the time that the temperature of this liquid reaches 140-150 DEG C, stop immediately heating;
(7) in the time that fluid temperature drops to 60-70 DEG C, add lactose, HEMC and ethyl cellulose, stir;
(8) add food coloring to sugared body, repeatedly stretch, dry in the air cool after, obtain sugared body.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410301540.3A CN104095137B (en) | 2014-06-26 | 2014-06-26 | A kind of sugared skill sugared body and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410301540.3A CN104095137B (en) | 2014-06-26 | 2014-06-26 | A kind of sugared skill sugared body and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104095137A true CN104095137A (en) | 2014-10-15 |
| CN104095137B CN104095137B (en) | 2017-06-20 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410301540.3A Expired - Fee Related CN104095137B (en) | 2014-06-26 | 2014-06-26 | A kind of sugared skill sugared body and preparation method thereof |
Country Status (1)
| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304605A (en) * | 2014-10-21 | 2015-01-28 | 福建工程学院 | Sugar painting preparation process based on blow-cutting |
| CN106173139A (en) * | 2016-07-15 | 2016-12-07 | 漯河职业技术学院 | One draws sugar skill sugar body and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1988008254A1 (en) * | 1987-04-27 | 1988-11-03 | Praag Stephen Van | Decoration of confectionery products |
| CN101606566A (en) * | 2008-06-18 | 2009-12-23 | 刁媛媛 | The preparation method and the application of a kind of functional chewing and mouthful disintegrating tablet candy |
| TW201032727A (en) * | 2009-01-30 | 2010-09-16 | Rich Products Corp | Frozen sheeted icing formulation |
-
2014
- 2014-06-26 CN CN201410301540.3A patent/CN104095137B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1988008254A1 (en) * | 1987-04-27 | 1988-11-03 | Praag Stephen Van | Decoration of confectionery products |
| CN101606566A (en) * | 2008-06-18 | 2009-12-23 | 刁媛媛 | The preparation method and the application of a kind of functional chewing and mouthful disintegrating tablet candy |
| TW201032727A (en) * | 2009-01-30 | 2010-09-16 | Rich Products Corp | Frozen sheeted icing formulation |
Non-Patent Citations (1)
| Title |
|---|
| 王伟: "《王伟盘饰艺术》", 30 April 2013 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304605A (en) * | 2014-10-21 | 2015-01-28 | 福建工程学院 | Sugar painting preparation process based on blow-cutting |
| CN106173139A (en) * | 2016-07-15 | 2016-12-07 | 漯河职业技术学院 | One draws sugar skill sugar body and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104095137B (en) | 2017-06-20 |
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Granted publication date: 20170620 |