CN106417877A - Domestic soft ice cream powder - Google Patents
Domestic soft ice cream powder Download PDFInfo
- Publication number
- CN106417877A CN106417877A CN201610784172.1A CN201610784172A CN106417877A CN 106417877 A CN106417877 A CN 106417877A CN 201610784172 A CN201610784172 A CN 201610784172A CN 106417877 A CN106417877 A CN 106417877A
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- Prior art keywords
- ice cream
- parts
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- soft ice
- warming
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses domestic soft ice cream powder. The domestic soft ice cream powder comprises the following raw materials in parts by weight: 45-55 parts of base material powder, 38-42 parts of white granulated sugar, 9-11 parts of skimmed milk powder, 0.8-1.2 parts of sucrose fatty acid ester and 0.1-0.3 part of xanthan gum, wherein the base material powder comprises the following raw materials in parts by weight: 35-45 parts of glucose syrup, 35-45 parts of cocoa butter replacer, 6-9 parts of lactic and fatty acid glyceride, 5.5-6.5 parts of sodium caseinate, 3-5 parts of cream, 1.7-2.3 parts of dipotassium phosphate and 0.1-0.3 part of essence. The domestic soft ice cream powder has the beneficial effects that when the domestic soft ice cream powder is used, a certain amount of pure milk only needs to be added, thus helping ordinary consumers omit the very tedious mixing process, so that the consumers can make soft ice cream by self at home; the soft ice cream prepared from the raw materials has higher overrun, very weak ice crystal taste, delicate and smooth taste and strong milk aftertaste and can achieve the quality of top grade soft ice cream.
Description
Technical field
The present invention relates to articles of ice confectionery field, relate in particular to a kind of family expenses soft serve ice cream.
Background technology
Soft ice cream is a kind of semi-fluid solid-state version frozen dessert, due to not through cure process, therefore soft ice cream
Fine and smooth, mellow and full, the fragrant cunning of special mouthfeel, is extensively subject to the favorable comment of consumer.Soft ice cream is typically made by soft ice-cream machine.
At present, people mostly can only be from buying soft ice cream on the market, and the self manufacture that is difficult to be in, this is because, soft
The dispensing of ice cream is cumbersome, and ordinary people is difficult to grasp, and is difficult to produce soft ice cream good in taste.
Content of the invention
The technical problem to be solved is to provide a kind of help consumer to save loaded down with trivial details blending process, and is obtained
Family expenses soft serve ice cream of the higher soft ice cream of quality and preparation method thereof.
In order to solve above-mentioned technical problem, the present invention adopts the following technical scheme that：A kind of family expenses soft serve ice cream, by weight
Part, including following raw material：Basic feed powder 45～55, white granulated sugar 38～42, skimmed milk powder 9～11, sucrose fatty ester 0.8～
1.2nd, xanthans 0.1～0.3；
Described basis feed powder, by weight, including following raw material：Glucose syrup 35～45, substitute of cocoa fat 35～45, lactic acid
Fatty glyceride 6～9, Sodium Caseinate 5.5～6.5, dilute cream 3～5, dipotassium hydrogen phosphate 1.7～2.3, essence 0.1～0.3.
Glucose syrup, is a kind of a kind of starch syrup being produced in the presence of enzyme or acid for raw material with starch, main one-tenth
Part for glucose, maltose, maltotriose, maltotetraose and tetrose with first-class, it is also called liquid glucose, Portugal's wheat syrup.Portugal
Grape syrup has gently moderate sugariness, good anti-crystallization, non-oxidizability, moderate viscosity and good chemically stable
Property.Glucose syrup is existing procucts, can voluntarily prepare, also be available, and is such as purchased from Henan wealth prosperous.
Substitute of cocoa fat, abbreviation CBR, is the artificial tristearin that a class can melt rapidly, the composition of its triglyceride and natural cocoa
Fat is entirely different, and close to natural cocoa butter in physical property.Described skimmed milk power is that fresh milk is sloughed fatty re-dry
Form, in addition to fat can be reduced to 1% about, other changes are less.Skimmed milk power is milky or faint yellow, has gentle frankincense
And band sweet taste, rotten Jiao can not be had to hide and foreign odor, powder.The present invention preferred lauric substitute of cocoa fat, in lauric generation, can
Can fat be available.
Lactic acid fatty glyceride, off-white powder or blocks of solid, insoluble in cold water, can be scattered in the oil of hot water and heat
Fat.There is emulsification, stable, viscosity reduction, control fat crystals, delay age of starch, increase and hold the effect such as gas.
Sodium Caseinate, also known as casein sodium, casein-sodium, butyric acid sodium or casein, are main protein junket in cow's milk
The sodium salt of albumen, is a kind of safe and harmless thickener and emulsifying agent, because casein sodium contains the various ammonia of needed by human body
Base acid, nutritive value is very high, also can eat as nutrition fortifier.
Dilute cream, is the fats portion of cow's milk, and it is that skimmed milk is separated from cow's milk a kind of O/W obtained from rear
Type emulsion.Dilute cream is existing procucts, can voluntarily prepare, also be available, and is such as purchased from blue windmill.
Dipotassium hydrogen phosphate, outward appearance is white crystals or amorphous white powder, soluble in water, and the aqueous solution is in alkalescence, micro-
It is dissolved in alcohol, have hygroscopicity, self-dissolving when temperature is higher, it is used as to prepare raw material, the fermentation use of wheaten food buck in food industry
Agent, flavor enhancement, leavening agent, the gentle alkaline agent of dairy products, yeast food etc..
Essence, the present invention uses the essence that ice cream domain is commonly used, such as milk flavour, numerous types, and here is not
Describe in detail.
White granulated sugar, particle is crystalloid, and uniformly, color is pure white, and sweet taste is pure, and sugariness is slightly less than brown sugar.
Skimmed milk powder, is first to slough the fat in cow's milk through supercentrifuge, then through concentrating, being spray-dried and make
Become.Produce 1 kilogram of skimmed milk power and need to use 12 kilograms of ordinary milk.This product fat content is usually to be less than 2.0%, albumen
Matter is not less than 32%, is available.
Sucrose fatty ester, the simple substance being generated through esterification by sucrose and aliphatic acid or mixture.There is surface-active,
Surface tension can be reduced, have simultaneously good emulsification, dispersion solubilising, lubrication, infiltration, bubble, viscosity adjust, prevent aging, anti-
The performances such as bacterium.
Xanthans, also known as yellow glue, xanthan gum, Xanthan Gum, is a kind of monospore being produced by the fermentation of false xanthomonas
Polysaccharide, due to its macromolecular special construction and colloid property, and has several functions, can be used as emulsifying agent, stabilizer, gel
Thickener, size, film forming agent etc., are available.
The preparation method of above-mentioned family expenses soft serve ice cream, comprises the following steps：
(1) dispensing
Glucose syrup is warming up to 65～75 DEG C, obtains No. 1 and treat materials；
Substitute of cocoa fat is warming up to 50～60 DEG C, adds lactic acid fatty glyceride, stir and be warming up to 75～85
DEG C, obtain No. 2 and treat materials；
Sodium Caseinate and dipotassium hydrogen phosphate are added in the water of 500 weight portions, are warming up to 40～50 DEG C, add dilute milk
Oil, stirs and is warming up to 65～75 DEG C, obtains No. 3 and treats materials；
By above-mentioned No. 1 treat materials, No. 2 treat materials and No. 3 treat that materials mix, add essence, after stirring, obtain just
Dispensing；
(2) homogeneous
First dispensing is squeezed in homogenizer, obtains whole dispensing after sterilization treatment；
(3) it is dried
Spray drying treatment is carried out to whole dispensing；
(4) cool down
Enter fluidized bed through the whole dispensing of dried process, after fluid bed cooling, obtain final product described basis feed powder；
(5) it is dry mixed
Basic feed powder and white granulated sugar, skimmed milk powder, sucrose fatty ester, xanthans are dry mixed uniformly, obtain final product described family expenses
Soft serve ice cream.
The powder that present inventor is creamy white with soft serve ice cream.
Beneficial effects of the present invention are embodied in：
1. present inventor with soft serve ice cream when using it is only necessary to add a certain amount of plain chocolate, thus helping common
Consumer saves very loaded down with trivial details blending process, is voluntarily in and can produce soft ice cream, and with the present invention for raw material system
The soft ice cream obtaining has preferable expansion rate, and ice crystal sense is very weak, and delicate mouthfeel lubrication, milk sense aftertaste are strong, can reach
The quality of top grade soft ice cream.
2. present inventor can comply with the DIY trend of present consumer with soft serve ice cream, improve sense of participation, making
After soft ice cream, can be oneself to add fruit and other food materials to make differently flavoured ice cream, before there is extraordinary application
Scape.
3. the preparation method process is simple of present inventor's soft serve ice cream, easily implements, is suitable to large-scale production, can be by
Different material, through being processed into the powder of uniformity, so when using, easily stirs, prevented from caking, each raw material
Its effect can effectively be played, and family expenses soft serve ice cream can be made to preserve for a long time at normal temperatures, Shelf-life it is adaptable to
Industrialization and family oriented use.
Specific embodiment
With reference to embodiment, the invention will be further described：
The various raw materials that following examples are used, are such as not specifically noted, and are commercially available prod well known in the art.Its
Middle essence is milk flavour.
Embodiment 1
A kind of family expenses soft serve ice cream, by weight, including following raw material：Basic feed powder 49, white granulated sugar 39.8, skimmed milk
Powder 10, sucrose fatty ester 1, xanthans 0.2；
Described basis feed powder, by weight, including following raw material：Glucose syrup 40.3, substitute of cocoa fat 40, lactic acid aliphatic acid
Glyceride 7.5, Sodium Caseinate 6, dilute cream 4, dipotassium hydrogen phosphate 2, essence 0.2.
The preparation method of above-mentioned soft serve ice cream, comprises the following steps：
(1) dispensing
Glucose syrup is warming up to 75 DEG C, obtains No. 1 and treat materials；
Substitute of cocoa fat is warming up to 60 DEG C, adds lactic acid fatty glyceride, stir and be warming up to 85 DEG C, obtain 2
Number treat materials；
Sodium Caseinate and dipotassium hydrogen phosphate are added in the water of 500 weight portions, are warming up to 50 DEG C, add dilute cream, stir
Mix uniformly and be warming up to 75 DEG C, obtain No. 3 and treat materials；
By above-mentioned No. 1 treat materials, No. 2 treat materials and No. 3 treat that materials squeeze into mixing tank simultaneously, add essence, stirring is all
After even, obtain just dispensing；
(2) homogeneous
First dispensing is squeezed in homogenizer, obtains whole dispensing after sterilization treatment, the maximum working pressure of homogenizer is not
25Mpa must be exceeded；
(3) it is dried
Whole dispensing is carried out with spray drying treatment, the EAT of spray-drying process is 160 DEG C, and temperature of outgoing air is 80
℃；
(4) cool down
Enter fluidized bed through the whole dispensing of dried process, after fluid bed cooling, obtain final product described basis feed powder, fluidisation
Bed adopts three sections of wind cooling temperature lowering modes, and wherein front air temperature is 60 DEG C, and middle air temperature is 40 DEG C, and rear air temperature is 15 DEG C；
(5) it is dry mixed
Basic feed powder and white granulated sugar, skimmed milk powder, sucrose fatty ester, xanthans are dry mixed uniformly, obtain final product described family expenses
Soft serve ice cream.
Embodiment 2
A kind of family expenses soft serve ice cream, by weight, including following raw material：Basic feed powder 55, white granulated sugar 42, skimmed milk powder
11st, sucrose fatty ester 1.2, xanthans 0.3；
Described basis feed powder, by weight, including following raw material：Glucose syrup 45, substitute of cocoa fat 45, lactic acid aliphatic acid are sweet
Grease 9, Sodium Caseinate 6.5, dilute cream 5, dipotassium hydrogen phosphate 2.3, essence 0.3.
The preparation method of above-mentioned soft serve ice cream, comprises the following steps：
(1) dispensing
Glucose syrup is warming up to 65 DEG C, obtains No. 1 and treat materials；
Substitute of cocoa fat is warming up to 50 DEG C, adds lactic acid fatty glyceride, stir and be warming up to 75 DEG C, obtain 2
Number treat materials；
Sodium Caseinate and dipotassium hydrogen phosphate are added in the water of 500 weight portions, are warming up to 40 DEG C, add dilute cream, stir
Mix uniformly and be warming up to 65 DEG C, obtain No. 3 and treat materials；
By above-mentioned No. 1 treat materials, No. 2 treat materials and No. 3 treat that materials squeeze into mixing tank simultaneously, add essence, stirring is all
After even, obtain just dispensing；
(2) homogeneous
First dispensing is squeezed in homogenizer, obtains whole dispensing after sterilization treatment, the maximum working pressure of homogenizer is not
25Mpa must be exceeded；
(3) it is dried
Whole dispensing is carried out with spray drying treatment, the EAT of spray-drying process is 180 DEG C, and temperature of outgoing air is 90
℃；
(4) cool down
Enter fluidized bed through the whole dispensing of dried process, after fluid bed cooling, obtain final product described basis feed powder, fluidisation
Bed adopts three sections of wind cooling temperature lowering modes, and wherein front air temperature is 75 DEG C, and middle air temperature is 55 DEG C, and rear air temperature is 35 DEG C；
(5) it is dry mixed
Basic feed powder and white granulated sugar, skimmed milk powder, sucrose fatty ester, xanthans are dry mixed uniformly, obtain final product described family expenses
Soft serve ice cream.
Embodiment 3
A kind of family expenses soft serve ice cream, by weight, including following raw material：Basic feed powder 45, white granulated sugar 38, skimmed milk powder
9th, sucrose fatty ester 0.8, xanthans 0.1；
Described basis feed powder, by weight, including following raw material：Glucose syrup 35, substitute of cocoa fat 35, lactic acid aliphatic acid are sweet
Grease 6, Sodium Caseinate 5.5, dilute cream 3, dipotassium hydrogen phosphate 1.7, essence 0.1.
The preparation method of above-mentioned soft serve ice cream, comprises the following steps：
(1) dispensing
Glucose syrup is warming up to 70 DEG C, obtains No. 1 and treat materials；
Substitute of cocoa fat is warming up to 55 DEG C, adds lactic acid fatty glyceride, stir and be warming up to 80 DEG C, obtain 2
Number treat materials；
Sodium Caseinate and dipotassium hydrogen phosphate are added in the water of 500 weight portions, are warming up to 45 DEG C, add dilute cream, stir
Mix uniformly and be warming up to 70 DEG C, obtain No. 3 and treat materials；
By above-mentioned No. 1 treat materials, No. 2 treat materials and No. 3 treat that materials squeeze into mixing tank simultaneously, add essence, stirring is all
After even, obtain just dispensing；
(2) homogeneous
First dispensing is squeezed in homogenizer, obtains whole dispensing after sterilization treatment, the maximum working pressure of homogenizer is not
25Mpa must be exceeded；
(3) it is dried
Whole dispensing is carried out with spray drying treatment, the EAT of spray-drying process is 170 DEG C, and temperature of outgoing air is 85
℃；
(4) cool down
Enter fluidized bed through the whole dispensing of dried process, after fluid bed cooling, obtain final product described basis feed powder, fluidisation
Bed adopts three sections of wind cooling temperature lowering modes, and wherein front air temperature is 68 DEG C, and middle air temperature is 48 DEG C, and rear air temperature is 25 DEG C；
(5) it is dry mixed
Basic feed powder and white granulated sugar, skimmed milk powder, sucrose fatty ester, xanthans are dry mixed uniformly, obtain final product described family expenses
Soft serve ice cream.
Embodiment 4
Make soft ice cream effect test
By present inventor's soft serve ice cream and plain chocolate by weight 1:2.5 ratio mixing, then directly passes through soft
Soft ice cream produced by ice cream maker, or manual stirring to after thick, putting into freezer compartment of refrigerator and preserve is made for more than 10 hours
Make ice cream, the quality results of gained soft ice cream see table 1.
Table 1
From the above, it can be seen that the soft ice cream being obtained for raw material with the present invention has higher expansion rate, and ice crystal sense
Very weak, delicate mouthfeel lubrication, milk sense aftertaste are strong, can reach the quality of top grade soft ice cream.And by drinking water, cow's milk, milk
The expansion rate of the soft ice cream obtained by common soft ice cream raw material of the configuration such as powder, cream, sugar is only capable of reaching 50%,
And appearance is intensely dark, coarse mouthfeel, ice crystal sense are strong, milk sense is weak.
It should be understood that example as herein described and embodiment are only for explanation, those skilled in the art can make according to it
Various modifications or change, in the case of without departing from spirit of the invention, broadly fall into protection scope of the present invention.
Claims (2)
1. a kind of family expenses soft serve ice cream it is characterised in that by weight, including following raw material：Basic feed powder 45～55, white sand
Sugar 38～42, skimmed milk powder 9～11, sucrose fatty ester 0.8～1.2, xanthans 0.1～0.3；
Described basis feed powder, by weight, including following raw material：Glucose syrup 35～45, substitute of cocoa fat 35～45, lactic acid fat
Acid glyceride 6～9, Sodium Caseinate 5.5～6.5, dilute cream 3～5, dipotassium hydrogen phosphate 1.7～2.3, essence 0.1～0.3.
2. the preparation method of family expenses soft serve ice cream as claimed in claim 1 is it is characterised in that comprise the following steps：
(1) dispensing
Glucose syrup is warming up to 65～75 DEG C, obtains No. 1 and treat materials；
Substitute of cocoa fat is warming up to 50～60 DEG C, adds lactic acid fatty glyceride, stir and be warming up to 75～85 DEG C, obtain
Treat materials to No. 2；
Sodium Caseinate and dipotassium hydrogen phosphate are added in the water of 500 weight portions, are warming up to 40～50 DEG C, add dilute cream, stir
Mix uniformly and be warming up to 65～75 DEG C, obtain No. 3 and treat materials；
By above-mentioned No. 1 treat materials, No. 2 treat materials and No. 3 treat that materials mix, add essence, after stirring, obtain just joining
Material；
(2) homogeneous
First dispensing is squeezed in homogenizer, obtains whole dispensing after sterilization treatment；
(3) it is dried
Spray drying treatment is carried out to whole dispensing；
(4) cool down
Enter fluidized bed through the whole dispensing of dried process, after fluid bed cooling, obtain final product described basis feed powder；
(5) it is dry mixed
Basic feed powder and white granulated sugar, skimmed milk powder, sucrose fatty ester, xanthans are dry mixed uniformly, obtain final product described family expenses sludge ice
Ice cream powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610784172.1A CN106417877A (en) | 2016-08-31 | 2016-08-31 | Domestic soft ice cream powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610784172.1A CN106417877A (en) | 2016-08-31 | 2016-08-31 | Domestic soft ice cream powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106417877A true CN106417877A (en) | 2017-02-22 |
Family
ID=58091893
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610784172.1A Pending CN106417877A (en) | 2016-08-31 | 2016-08-31 | Domestic soft ice cream powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106417877A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113439796A (en) * | 2021-05-24 | 2021-09-28 | 肇庆焕发生物科技有限公司 | Spray-dried soft ice cream non-dairy creamer and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472846A (en) * | 2014-12-26 | 2015-04-01 | 光明乳业股份有限公司 | Soft ice cream milk sauce and preparation method thereof |
| CN104605134A (en) * | 2013-11-01 | 2015-05-13 | 广东海川科技有限公司 | Fruit yogurt soft ice cream powder, soft ice cream and preparation method of soft ice cream |
| CN105053495A (en) * | 2015-09-07 | 2015-11-18 | 安徽达诺乳业有限公司 | Milk powder special for ice creams |
-
2016
- 2016-08-31 CN CN201610784172.1A patent/CN106417877A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605134A (en) * | 2013-11-01 | 2015-05-13 | 广东海川科技有限公司 | Fruit yogurt soft ice cream powder, soft ice cream and preparation method of soft ice cream |
| CN104472846A (en) * | 2014-12-26 | 2015-04-01 | 光明乳业股份有限公司 | Soft ice cream milk sauce and preparation method thereof |
| CN105053495A (en) * | 2015-09-07 | 2015-11-18 | 安徽达诺乳业有限公司 | Milk powder special for ice creams |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113439796A (en) * | 2021-05-24 | 2021-09-28 | 肇庆焕发生物科技有限公司 | Spray-dried soft ice cream non-dairy creamer and preparation method thereof |
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| CB02 | Change of applicant information |
Address after: 239500 Comprehensive Economic Development Zone, Chengdong, Quanjiao County, Anhui, Chuzhou Applicant after: Anhui Danuo dairy Limited by Share Ltd Address before: 239500 Comprehensive Economic Development Zone, Chengdong, Quanjiao County, Anhui, Chuzhou Applicant before: Anhui Danuo Milk Industry Co., Ltd. |
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Application publication date: 20170222 |
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| RJ01 | Rejection of invention patent application after publication |