CN105124717A - Antifreezing syrup for frozen food and preparation method thereof - Google Patents
Antifreezing syrup for frozen food and preparation method thereof Download PDFInfo
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- CN105124717A CN105124717A CN201510448600.9A CN201510448600A CN105124717A CN 105124717 A CN105124717 A CN 105124717A CN 201510448600 A CN201510448600 A CN 201510448600A CN 105124717 A CN105124717 A CN 105124717A
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- syrup
- fructose
- polysaccharide
- glucose
- frozen food
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- 239000006188 syrup Substances 0.000 title claims abstract description 37
- 235000020357 syrup Nutrition 0.000 title claims abstract description 37
- 235000013611 frozen food Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 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 23
- 150000004676 glycans Chemical class 0.000 claims abstract description 21
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 21
- 239000005017 polysaccharide Substances 0.000 claims abstract description 21
- 239000008103 glucose Substances 0.000 claims abstract description 20
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 18
- 229930091371 Fructose Natural products 0.000 claims abstract description 17
- 239000005715 Fructose Substances 0.000 claims abstract description 17
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 17
- 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 claims abstract description 16
- 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 claims abstract description 16
- 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 claims abstract description 5
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 17
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 235000021433 fructose syrup Nutrition 0.000 claims description 6
- 238000012423 maintenance Methods 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 claims description 4
- 235000013361 beverage Nutrition 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 238000013375 chromatographic separation Methods 0.000 claims description 3
- 239000008121 dextrose Substances 0.000 claims description 3
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000003786 synthesis reaction Methods 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 8
- 235000019698 starch Nutrition 0.000 abstract description 8
- 239000008107 starch Substances 0.000 abstract description 8
- 230000032683 aging Effects 0.000 abstract description 6
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 102000004877 Insulin Human genes 0.000 abstract description 3
- 108090001061 Insulin Proteins 0.000 abstract description 3
- 229940125396 insulin Drugs 0.000 abstract description 3
- 230000014759 maintenance of location Effects 0.000 abstract description 3
- 208000031888 Mycoses Diseases 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000002425 crystallisation Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 13
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000007710 freezing Methods 0.000 description 6
- 230000008014 freezing Effects 0.000 description 6
- 235000008429 bread Nutrition 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 4
- 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 4
- 230000006870 function Effects 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 230000003679 aging effect Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 230000003020 moisturizing effect Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- LKDRXBCSQODPBY-ZXXMMSQZSA-N alpha-D-fructopyranose Chemical compound OC[C@]1(O)OC[C@@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-ZXXMMSQZSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides an antifreezing syrup for frozen food and a preparation method thereof. The antifreezing syrup comprises the following raw materials: mycose, fructose, maltose, glucose and polysaccharide. The antifreezing syrup provided by the invention has moisture retention performance and powerful starch aging resistance, can substantially prolong the shelf-life of the frozen food, maintains activity of protein, is not metabolized by insulin and has a high sweet degree, great viscosity, anti-crystallization performance and the taste of elasticity.
Description
Technical field
The invention belongs to making food field, be specifically related to freeze proof syrup of a kind of frozen food and preparation method thereof.
Background technology
In frozen food processing storage process, food heats up (thawing) in cooling (freezing) and has in storage process and destroys fractions structure, freeze to death partial yeast isoreactivity material, dehydration, starch reduction aging, food is made to lose due local flavor, be the biggest problem that world today frozen food industry exists, existing sucrose replaces to and a kind ofly has the syrup that resisting starch ageing, resistive connection are brilliant, safeguard protein active, revise bad smell, the anti-dehydration function of moisturizing by we in frozen food.Thus, extend the storage life of frozen food and freshness date, make the quality-improving of Chinese frozen food to new stage.Various sugar has oneself functional characteristic all separately, by corresponding for their the various functional characteristic organic assembling function for strengthening required for various food, made up, meet and fill thus reach significant effect, make the quality of food more excellent, local flavor is better to eat, do not adding antistaling agent, appoint when anticorrisive agent and so remain excellent flavor, this is the thing dreamed of in food industries, we are by trehalose, fructose, maltose, glucose, polysaccharide organic is combined to form a kind of syrup with several functions, add to as: the flesh of fish processing, goods, bakery, protide drink, even in cosmetics.Various sugar plays effects different separately in the product: trehalose has the function safeguarding protein active namely can make its activity of the contained fresh-keeping maintenance of albumen in food, trehalose also has oxidation resistant effect simultaneously, so material of starch based, under freezing environment, have the characteristic of accelerated ageing, in food, add trehalose also can delay the aging of starch.Fructose has best local flavor at all carbohydrates, and colouring is fast, the feature that the large performance of keeping humidity of osmotic pressure is strong, and maltose toughness is large, and sugariness is low, the elasticity mouthfeel that can also increase food.Polysaccharide has without insulin metabolism, and resistive connection is brilliant, crack resistence effect.
The quality discrepancy of frozen food and original food, or saying that the quality of frozen food declines is global problem, although, take quick-freeze craft can to the original Improving flavor of maintenance food a bit.But still freezing meeting loses activity to the activated protein of band, starch accelerated ageing, due to the cell membrane of material can be pierced through from the production process of ice crystal during the cooling of 0 degree to-5, frozen food all can significantly make the original local flavor of food decline at the preservation process of frozen cooling process and freezen protective, namely quality declines, freezing or refrigeration does not have fresh nice reason, and this problem annoyings frozen food processing industry always.
Summary of the invention
The object of the invention is, for solving above-mentioned deficiency, to provide freeze proof syrup of a kind of frozen food and preparation method thereof.
The object of the invention is to be achieved through the following technical solutions:
The freeze proof syrup of a kind of frozen food, its raw material comprises trehalose, fructose, maltose, glucose and polysaccharide.
A preparation method for the freeze proof syrup of frozen food, its making step is as follows:
Step 1: by F42 HFCS through chromatographic separation technology technique, will wherein fructose purity carry to more than 60%, dextrose components be down to less than 40%, making component is: fructose 65%, glucose 30%, the high fructose syrup of polysaccharide 5%, Vacuum Concentration to 75% concentration normal temperature saves backup;
Step 2: by concentration be 65% containing trehalose 35%, glucose 5%, maltose 50%, the marine alga syrup of polysaccharide 10%, Vacuum Concentration to 75% concentration, is placed on insulation holding vessel 60 DEG C and saves backup;
Step 3: the marine alga syrup components of step 2 is trehalose 35%, glucose 5%, maltose 50%, polysaccharide 10%, marine alga syrup is added fructose 65%, glucose 30%, the high fructose syrup of polysaccharide 5%, detects with high performance liquid chromatograph after synthesis, obtaining component index is: trehalose 28%, fructose 22%, glucose 10%, the syrup of maltose 32% polysaccharide 8%;
Step 4: the syrup modulated is put into coiled blend tank and heat to 86 DEG C of maintenances 20 minutes, mix and blend, as protide beverage is used, then use normal pressure homogenizer homogeneous, pH value is adjusted to 4-5, Se Du≤30, abbe's refractometer 73.5, concentration is 75%, with cold icepro device be cooled to 50 DEG C filling, obtain new frozen food syrup.
The present invention has effect useful as follows:
The present invention has moisture retention and very strong resisting starch ageing effect, and can extend the shelf-life of food greatly, safeguard protein active, sugariness is high, and without insulin metabolism, viscosity is large, and resistive connection is brilliant, flexible mouthfeel.
Detailed description of the invention
The present invention is further illustrated below:
The freeze proof syrup of a kind of frozen food, its raw material comprises trehalose, fructose, maltose, glucose and polysaccharide.
A preparation method for the freeze proof syrup of frozen food, its making step is as follows:
Step 1: by F42 HFCS through chromatographic separation technology technique, will wherein fructose purity carry to more than 60%, dextrose components be down to less than 40%, making component is: fructose 65%, glucose 30%, the high fructose syrup of polysaccharide 5%, Vacuum Concentration to 75% concentration normal temperature saves backup;
Step 2: by concentration be 65% containing trehalose 35%, glucose 5%, maltose 50%, the marine alga syrup of polysaccharide 10%, Vacuum Concentration to 75% concentration, is placed on insulation holding vessel 60 DEG C and saves backup;
Step 3: the marine alga syrup components of step 2 is trehalose 35%, glucose 5%, maltose 50%, polysaccharide 10%, marine alga syrup is added fructose 65%, glucose 30%, the high fructose syrup of polysaccharide 5%, detects with high performance liquid chromatograph after synthesis, obtaining component index is: trehalose 28%, fructose 22%, glucose 10%, the syrup of maltose 32% polysaccharide 8%;
Step 4: the syrup modulated is put into coiled blend tank and heat to 86 DEG C of maintenances 20 minutes, mix and blend, as protide beverage is used, then use normal pressure homogenizer homogeneous, pH value is adjusted to 4-5, Se Du≤30, abbe's refractometer 73.5, concentration is 75%, with cold icepro device be cooled to 50 DEG C filling, obtain new frozen food syrup.
Concrete contrast test is as follows:
Contrast test 1 is by 100% Gao Jin flour, and 20% sucrose, cream 8%, yeast 1%, milk powder 3%, is mixed into dough, dough is split moulding faric, makes bread.Bread is put into immediately-40 DEG C of quick freezing repositories and carry out quick-frozen, within 10 minutes, take out and put into-18 DEG C of freezers preservations.
Just change sucrose into frozen food syrup with identical formula, identical technique makes identical bread, quick-frozen, stored in freezer.After 30 days, two products are taken out simultaneously and proof baking, obtain the result of contrast test as table 1.
Table 1
| The bread that sucrose is cooked | Freeze the bread that product syrup does | |
| Proofing period | 60 minutes | 50 minutes |
| Expanding volume | 100 | 115 |
| Moisturizing | 5% tiny cracking | Nothing |
| Local flavor makes a variation | Have faint | Nothing |
| Perception shape | There is air marks on surface | Nothing |
Contrast test 2
In Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste batching, common maltose is replaced by freezing product syrup, general Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste just shortens the shelf-life through freezen protective, start to harden after one week, if but normal temperature is apt to deteriorate again, because the moisture retention and trehalose that freeze product syrup have very strong resisting starch ageing effect, therefore extend the shelf-life of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste greatly.
Claims (2)
1. the freeze proof syrup of frozen food, is characterized in that: its raw material comprises trehalose, fructose, maltose, glucose and polysaccharide.
2. a preparation method for the freeze proof syrup of frozen food, is characterized in that: its making step is as follows:
Step 1: by F42 HFCS through chromatographic separation technology technique, will wherein fructose purity carry to more than 60%, dextrose components be down to less than 40%, making component is: fructose 65%, glucose 30%, the high fructose syrup of polysaccharide 5%, Vacuum Concentration to 75% concentration normal temperature saves backup;
Step 2: by concentration be 65% containing trehalose 35%, glucose 5%, maltose 50%, the marine alga syrup of polysaccharide 10%, Vacuum Concentration to 75% concentration, is placed on insulation holding vessel 60 DEG C and saves backup;
Step 3: the marine alga syrup components of step 2 is trehalose 35%, glucose 5%, maltose 50%, polysaccharide 10%, marine alga syrup is added fructose 65%, glucose 30%, the high fructose syrup of polysaccharide 5%, detects with high performance liquid chromatograph after synthesis, obtaining component index is: trehalose 28%, fructose 22%, glucose 10%, the syrup of maltose 32% polysaccharide 8%;
Step 4: the syrup modulated is put into coiled blend tank and heat to 86 DEG C of maintenances 20 minutes, mix and blend, as protide beverage is used, then use normal pressure homogenizer homogeneous, pH value is adjusted to 4-5, Se Du≤30, abbe's refractometer 73.5, concentration is 75%, with cold icepro device be cooled to 50 DEG C filling, obtain new frozen food syrup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510448600.9A CN105124717B (en) | 2015-07-28 | 2015-07-28 | A kind of freeze proof syrup of frozen food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510448600.9A CN105124717B (en) | 2015-07-28 | 2015-07-28 | A kind of freeze proof syrup of frozen food and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105124717A true CN105124717A (en) | 2015-12-09 |
| CN105124717B CN105124717B (en) | 2019-02-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510448600.9A Active CN105124717B (en) | 2015-07-28 | 2015-07-28 | A kind of freeze proof syrup of frozen food and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105124717B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965065A (en) * | 2019-04-26 | 2019-07-05 | 禹城市恒溢生物科技有限公司 | A kind of low sweet sugar slurry and preparation method thereof |
| CN110089609A (en) * | 2019-04-26 | 2019-08-06 | 禹城市恒溢生物科技有限公司 | A kind of rose in syrup and preparation method thereof |
| CN110200209A (en) * | 2019-07-08 | 2019-09-06 | 湖南农业大学 | A kind of preparation method of fresh-cut lettuce |
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| CN101356945A (en) * | 2007-07-31 | 2009-02-04 | 荷兰联合利华有限公司 | Ice confection |
| CN101766289A (en) * | 2010-01-29 | 2010-07-07 | 安徽丰原发酵技术工程研究有限公司 | Method for preparing high fructose corn syrup |
| CN101843286A (en) * | 2009-03-26 | 2010-09-29 | 深圳市海川实业股份有限公司 | Seasoning syrup for frozen drinks and preparation method thereof |
| CN103828891A (en) * | 2012-11-23 | 2014-06-04 | 内蒙古伊利实业集团股份有限公司 | Low-temperature frozen cake |
-
2015
- 2015-07-28 CN CN201510448600.9A patent/CN105124717B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101356945A (en) * | 2007-07-31 | 2009-02-04 | 荷兰联合利华有限公司 | Ice confection |
| CN101843286A (en) * | 2009-03-26 | 2010-09-29 | 深圳市海川实业股份有限公司 | Seasoning syrup for frozen drinks and preparation method thereof |
| CN101766289A (en) * | 2010-01-29 | 2010-07-07 | 安徽丰原发酵技术工程研究有限公司 | Method for preparing high fructose corn syrup |
| CN103828891A (en) * | 2012-11-23 | 2014-06-04 | 内蒙古伊利实业集团股份有限公司 | Low-temperature frozen cake |
Non-Patent Citations (2)
| Title |
|---|
| 周济铭等: "《酶制剂生产及应用技术》", 30 September 2014 * |
| 马少敏等: "海藻糖在新型西式点心食品开发中的应用", 《广西轻工业》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965065A (en) * | 2019-04-26 | 2019-07-05 | 禹城市恒溢生物科技有限公司 | A kind of low sweet sugar slurry and preparation method thereof |
| CN110089609A (en) * | 2019-04-26 | 2019-08-06 | 禹城市恒溢生物科技有限公司 | A kind of rose in syrup and preparation method thereof |
| CN110200209A (en) * | 2019-07-08 | 2019-09-06 | 湖南农业大学 | A kind of preparation method of fresh-cut lettuce |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105124717B (en) | 2019-02-19 |
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Address after: 211500 No. 206 Tengying Road, Hengliang Street, Liuhe District, Nanjing City, Jiangsu Province Applicant after: Jiangsu Zhuo food Polytron Technologies Inc Address before: 211500 No. 206, Ting Yun Road, cross beam street, Liuhe District, Nanjing, Jiangsu. Applicant before: JIANGSU XIAN ZHUO FOOD SCIENCE AND TECHNOLOGY CO., LTD. |
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