CN105192217B - 一种夹心提子巧克力及其制备方法 - Google Patents
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Abstract
Description
指标 | 口感(分) | 色泽(分) | 组织形态(分) | 风味(分) | 总分(分) |
实施例1 | 39 | 20 | 20 | 19 | 98 |
实施例2 | 39 | 20 | 20 | 18 | 97 |
实施例3 | 30 | 19 | 20 | 16 | 85 |
实施例4 | 35 | 15 | 10 | 18 | 78 |
实施例5 | 30 | 15 | 10 | 16 | 71 |
Claims (5)
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CN105192217A CN105192217A (zh) | 2015-12-30 |
CN105192217B true CN105192217B (zh) | 2018-08-28 |
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CN106072124A (zh) * | 2016-06-21 | 2016-11-09 | 山东师范大学 | 一种冰皮夹心无花果及其制备方法 |
CN108142899A (zh) * | 2016-12-02 | 2018-06-12 | 中粮集团有限公司 | 一种夏威夷果制品及其制造方法 |
CN107125383A (zh) * | 2017-04-28 | 2017-09-05 | 山东师范大学 | 一种夹心桂圆茶及其制备方法 |
CN108812763B (zh) * | 2018-06-28 | 2021-12-03 | 山东师范大学 | 一种巧克力酥皮米酒及其制备方法 |
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JPH0253440A (ja) * | 1988-08-15 | 1990-02-22 | Sadao Nakayama | 果実菓子の製造法 |
JP2002095418A (ja) * | 2000-09-22 | 2002-04-02 | Kanegafuchi Chem Ind Co Ltd | 生菓子の製造方法 |
WO2012136855A1 (en) * | 2011-04-08 | 2012-10-11 | Generale Biscuit | Fruit-based food product |
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CN1130473A (zh) * | 1995-12-15 | 1996-09-11 | 刘勇 | 鲜果夹心巧克力 |
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