CN105124717B - A kind of freeze proof syrup of frozen food and preparation method thereof - Google Patents
A kind of freeze proof syrup of frozen food and preparation method thereof Download PDFInfo
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- CN105124717B CN105124717B CN201510448600.9A CN201510448600A CN105124717B CN 105124717 B CN105124717 B CN 105124717B CN 201510448600 A CN201510448600 A CN 201510448600A CN 105124717 B CN105124717 B CN 105124717B
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- 239000006188 syrup Substances 0.000 title claims abstract description 33
- 235000020357 syrup Nutrition 0.000 title claims abstract description 33
- 235000013611 frozen food Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 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 21
- 239000008103 glucose Substances 0.000 claims abstract description 21
- 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 abstract description 20
- 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 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 20
- 150000004676 glycans Chemical class 0.000 claims abstract description 20
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 20
- 239000005017 polysaccharide Substances 0.000 claims abstract description 20
- 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
- 235000021433 fructose syrup Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 241001474374 Blennius Species 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 241000195493 Cryptophyta Species 0.000 claims description 3
- 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
- 238000005516 engineering process Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000003786 synthesis reaction Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 15
- 229920002472 Starch Polymers 0.000 abstract description 7
- 235000019698 starch Nutrition 0.000 abstract description 7
- 239000008107 starch Substances 0.000 abstract description 7
- 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 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004877 Insulin Human genes 0.000 abstract description 3
- 108090001061 Insulin Proteins 0.000 abstract description 3
- 230000003679 aging effect Effects 0.000 abstract description 3
- 229940125396 insulin Drugs 0.000 abstract description 3
- 230000014759 maintenance of location Effects 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 235000008429 bread Nutrition 0.000 description 5
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 230000006870 function Effects 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
- 230000032683 aging Effects 0.000 description 4
- 230000000052 comparative effect 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
- 239000004615 ingredient Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 230000003020 moisturizing effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 238000003860 storage Methods 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
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 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
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 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
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 230000008961 swelling Effects 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The present invention provides a kind of freeze proof syrup of frozen food and preparation method thereof, its raw material includes trehalose, fructose, maltose, glucose and polysaccharide, the present invention has moisture retention and very strong resisting starch ageing effect, the shelf-life of food can be greatly extended, safeguards protein active, sugariness is high, without insulin metabolism, viscosity is big, and resistive connection is brilliant, flexible mouthfeel.
Description
Technical field
The invention belongs to food production fields, and in particular to a kind of freeze proof syrup of frozen food and preparation method thereof.
Background technique
During frozen food is processed and stored, food has brokenly during cooling (freezing) heating (defrosting) and storage
Bad fractions structure, partial yeast isoreactivity substance of freezing to death, dehydration, starch restore aging, food are made to lose due flavor,
It is the biggest problem existing for world today's frozen food industry, existing sucrose is substituted for one kind with anti-in frozen food by us
Age of starch, resistive connection are brilliant, safeguard protein active, the syrup of amendment bad smell, moisturizing anti-dehydration function.To extend cold
The storage life and freshness date of jelly food, so that the quality-improving of Chinese frozen food is to a new stage.Various sugar are all respective
There is the functional characteristic of oneself, corresponding be directed to needed for various food of their various functional characteristics organic assembling need to strengthen
Function, made up, meet filling to reaching significant effect, keep the quality of food more excellent, flavor is more palatable,
Appointing in the case where not adding antistaling agent, preservative so remains excellent flavor, this is the thing dreamed of in food industries, we
It combines trehalose, fructose, maltose, glucose, polysaccharide organic to form a kind of syrup with multiple functions, be added to such as:
Flesh of fish processing, product；In bakery, protide drink or even cosmetics.Various sugar play respectively different function in the product
Effect: trehalose has the function of maintenance protein active that can namely make its activity of the contained fresh-keeping maintenance of albumen in food, simultaneously
There are also oxidation resistant effects for trehalose, then the substance of starch, has the characteristic of accelerated ageing, in food under freezing environment
The middle trehalose that is added can also delay the aging of starch.Fructose has best flavor in all carbohydrates, and colouring is fast, osmotic pressure
The strong feature of big performance of keeping humidity, maltose toughness is big, and sugariness is low, can also increase the elastic texture of food.Polysaccharide has not
Through insulin metabolism, resistive connection is brilliant, crack resistence effect.
The quality decline of the quality discrepancy or that frozen food of frozen food and original food is a global problem,
Although taking quick-frozen technique can be to the holding original Improving flavor of food a bit.But still freezing can be to active albumen
Matter loses activity, starch accelerated ageing, and the generation process of ice crystal can pierce through the cell of substance when due to cooling from 0 degree to -5
Wall, frozen food all can significantly make in the preservation process of frozen cooling process and freezen protective under the original flavor of food
Drop, that is, quality decline freeze or refrigerate not fresh nice reason, and this problem annoyings always frozen food
Processing industry.
Summary of the invention
The purpose of the present invention is to solve above-mentioned deficiency, provide a kind of freeze proof syrup of frozen food and preparation method thereof.
The purpose of the present invention is what is be achieved through the following technical solutions:
A kind of freeze proof syrup of frozen food, raw material include trehalose, fructose, maltose, glucose and polysaccharide.
A kind of preparation method of the freeze proof syrup of frozen food, making step are as follows:
Step 1: by F42 fructose syrup through chromatographic separation technology technique, will wherein fructose purity mention to 60% or more, grape
Sugared ingredient is down to 40% hereinafter, component is made are as follows: fructose 65%, glucose 30%, the high fructose syrup of polysaccharide 5% are concentrated in vacuo to 75%
Concentration is stored at room temperature spare；
Step 2: being 65% containing trehalose 35%, glucose 5%, maltose 50%, the trehalose of polysaccharide 10% by concentration
Slurry, is concentrated in vacuo to 75% concentration, is placed on 60 DEG C of holding vessel of heat preservation and saves backup；
Step 3: the seaweed syrup components of step 2 are trehalose 35%, and glucose 5%, maltose 50%, polysaccharide 10% will be extra large
Fructose 65%, glucose 30% is added in algae syrup, and the high fructose syrup of polysaccharide 5% is detected with high performance liquid chromatograph after synthesis, obtained
Component index are as follows: trehalose 28%, fructose 22%, glucose 10%, the syrup of 32% polysaccharide 8% of maltose；
Step 4: the syrup modulated is put into coiled blend tank and is heated up to 86 DEG C of holdings 20 minutes, is mixed,
If protide beverage is used, then normal pressure homogenizer homogeneous is used, pH value is adjusted to 4-5, Du≤30 Se, abbe's refractometer 73.5, and concentration is
75%, with cold icepro device be cooled to 50 DEG C it is filling, obtain new frozen food syrup.
The present invention has following beneficial effect:
The present invention has moisture retention and very strong resisting starch ageing effect, can greatly extend the shelf-life of food,
Safeguard protein active, sugariness is high, and without insulin metabolism, viscosity is big, and resistive connection is brilliant, flexible mouthfeel.
Specific embodiment
The present invention is further illustrated below:
A kind of freeze proof syrup of frozen food, raw material include trehalose, fructose, maltose, glucose and polysaccharide.
A kind of preparation method of the freeze proof syrup of frozen food, making step are as follows:
Step 1: by F42 fructose syrup through chromatographic separation technology technique, will wherein fructose purity mention to 60% or more, grape
Sugared ingredient is down to 40% hereinafter, component is made are as follows: fructose 65%, glucose 30%, the high fructose syrup of polysaccharide 5% are concentrated in vacuo to 75%
Concentration is stored at room temperature spare；
Step 2: being 65% containing trehalose 35%, glucose 5%, maltose 50%, the trehalose of polysaccharide 10% by concentration
Slurry, is concentrated in vacuo to 75% concentration, is placed on 60 DEG C of holding vessel of heat preservation and saves backup；
Step 3: the seaweed syrup components of step 2 are trehalose 35%, and glucose 5%, maltose 50%, polysaccharide 10% will be extra large
Fructose 65%, glucose 30% is added in algae syrup, and the high fructose syrup of polysaccharide 5% is detected with high performance liquid chromatograph after synthesis, obtained
Component index are as follows: trehalose 28%, fructose 22%, glucose 10%, the syrup of 32% polysaccharide 8% of maltose；
Step 4: the syrup modulated is put into coiled blend tank and is heated up to 86 DEG C of holdings 20 minutes, is mixed,
If protide beverage is used, then normal pressure homogenizer homogeneous is used, pH value is adjusted to 4-5, Du≤30 Se, abbe's refractometer 73.5, and concentration is
75%, with cold icepro device be cooled to 50 DEG C it is filling, obtain new frozen food syrup.
Specific comparative test is as follows:
100% Gao Jin flour, 20% sucrose, cream 8%, yeast 1%, milk powder 3% are mixed into dough by comparative test 1,
Dough segmentation moulding is faric, bread is made.Bread is immediately placed in -40 DEG C of quick freezing repositories and carries out quick-frozen, taking-up in 10 minutes is put
Enter -18 DEG C of freezers to save.
Only sucrose is changed into frozen food syrup with identical formula, identical technique makes identical bread, and it is quick-frozen,
It is stored in freezer.Two products are taken out to provocation baking simultaneously after 30 days, obtain the result such as table 1 of comparative test.
Table 1
| The bread that sucrose is cooked | The bread that frozen product syrup is done | |
| Proofing period | 60 minutes | 50 minutes |
| Swelling volume | 100 | 115 |
| Moisturizing | 5% tiny cracking | Nothing |
| Flavor variation | Have faint | Nothing |
| Perception shape | There is air marks on surface | Nothing |
Comparative test 2
In Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste ingredient, common maltose is replaced by frozen product syrup, chilled save of general Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is guaranteed the quality with regard to shortening
Phase starts to harden after a week, but if room temperature is again apt to deteriorate, because the moisture retention and trehalose of frozen product syrup have very strong anti-shallow lake
Powder aging action, therefore greatly extend the shelf-life of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste.
Claims (1)
1. a kind of freeze proof syrup of frozen food, it is characterised in that: its raw material includes trehalose, fructose, maltose, glucose and more
The making step of sugar, the freeze proof syrup of frozen food is as follows:
Step 1: by F42 fructose syrup through chromatographic separation technology technique, will wherein fructose purity mention to 60% or more, glucose at
Divide and be down to 40% hereinafter, component is made are as follows: fructose 65%, glucose 30%, the high fructose syrup of polysaccharide 5% are concentrated in vacuo to 75% concentration
It is stored at room temperature spare；
Step 2: by concentration be 65% contain trehalose 35%, glucose 5%, maltose 50%, the seaweed syrup of polysaccharide 10%, very
Sky is concentrated into 75% concentration, is placed on 60 DEG C of holding vessel of heat preservation and saves backup；
Step 3: the seaweed syrup components that step 2 obtains are trehalose 35%, and glucose 5%, maltose 50%, polysaccharide 10% will be extra large
Fructose 65%, glucose 30% is added in algae syrup, and the high fructose syrup of polysaccharide 5% is detected with high performance liquid chromatograph after synthesis, obtained
Component index are as follows: trehalose 28%, fructose 22%, glucose 10%, the syrup of 32% polysaccharide 8% of maltose；
Step 4: the syrup modulated being put into coiled blend tank and is heated up to 86 DEG C of holdings 20 minutes, is mixed, albumen
Class beverage is used, then uses normal pressure homogenizer homogeneous, and pH value is adjusted to 4-5, coloration≤30, abbe's refractometer 73.5, concentration 75%, use
Cold icepro device be cooled to 50 DEG C it is filling, obtain frozen food syrup.
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| CN201510448600.9A CN105124717B (en) | 2015-07-28 | 2015-07-28 | A kind of freeze proof syrup of frozen food and preparation method thereof |
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| CN201510448600.9A CN105124717B (en) | 2015-07-28 | 2015-07-28 | A kind of freeze proof syrup of frozen food and preparation method thereof |
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| CN105124717B true CN105124717B (en) | 2019-02-19 |
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| 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 |
| 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 |
| CN110200209A (en) * | 2019-07-08 | 2019-09-06 | 湖南农业大学 | A kind of preparation method of fresh-cut lettuce |
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 |
| 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 (1)
| Title |
|---|
| 海藻糖在新型西式点心食品开发中的应用;马少敏等;《广西轻工业》;20061231;第20页第1.2、1.3节 |
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