CN107897467A - 牛奶红糖 - Google Patents
牛奶红糖 Download PDFInfo
- Publication number
- CN107897467A CN107897467A CN201711204653.1A CN201711204653A CN107897467A CN 107897467 A CN107897467 A CN 107897467A CN 201711204653 A CN201711204653 A CN 201711204653A CN 107897467 A CN107897467 A CN 107897467A
- Authority
- CN
- China
- Prior art keywords
- parts
- milk
- sugar
- brown
- brown sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000000346 sugar Nutrition 0.000 title claims abstract description 22
- 235000013336 milk Nutrition 0.000 title claims abstract description 15
- 239000008267 milk Substances 0.000 title claims abstract description 15
- 210000004080 milk Anatomy 0.000 title claims abstract description 15
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 7
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 7
- 239000011435 rock Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000005018 casein Substances 0.000 claims abstract description 6
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000021240 caseins Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 241001479543 Mentha x piperita Species 0.000 claims abstract 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 244000246386 Mentha pulegium Species 0.000 description 4
- 240000000111 Saccharum officinarum Species 0.000 description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Classifications
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Dairy Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明涉及牛奶红糖，按重量份数计，由以下原料组成：冰糖84份、赤砂糖3份、牛奶5份、酪蛋白2份、蜂蜜3份、薄荷水2份。相对现有技术，本发明的冰糖84份、赤砂糖3份、牛奶5份、酪蛋白2份、蜂蜜3份、薄荷水2份，质量更佳，营养丰富，能消除口腔异味。
Description
技术领域
本发明涉及红糖技术领域，特别涉及牛奶红糖。
背景技术
从中医的角度来说，红糖性温、味甘、入脾，红糖的功效与作用有益气补血、健脾暖胃、缓中止痛、活血化淤等。
红糖通常是指带蜜的甘蔗成品糖，一般是指甘蔗经榨汁，通过简易处理，经浓缩形成的带蜜糖。目前的红糖营养价值差。
发明内容
本发明的目的是提供牛奶红糖，所要解决的技术问题是：目前的红糖营养价值差。
本发明解决上述技术问题的技术方案如下：牛奶红糖，按重量份数计，由以下原料组成：冰糖84份、赤砂糖3份、牛奶5份、酪蛋白2份、蜂蜜3份、薄荷水2份。
本发明的有益效果是：冰糖84份、赤砂糖3份、牛奶5份、酪蛋白2份、蜂蜜3份、薄荷水2份，质量更佳，营养丰富，能消除口腔异味。
具体实施方式
以下对本发明的原理和特征进行描述，所举实例只用于解释本发明，并非用于限定本发明的范围。
牛奶红糖，按重量份数计，由以下原料组成：冰糖84份、赤砂糖3份、牛奶5份、酪蛋白2份、蜂蜜3份、薄荷水2份。按传统方法制备。
冰糖84份、赤砂糖3份、牛奶5份、酪蛋白2份、蜂蜜3份、薄荷水2份，质量更佳，营养丰富，能消除口腔异味。
以上所述仅为本发明的较佳实施例，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (1)
1.牛奶红糖，其特征在于，按重量份数计，由以下原料组成：冰糖84份、赤砂糖3份、牛奶5份、酪蛋白2份、蜂蜜3份、薄荷水2份。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711204653.1A CN107897467A (zh) | 2017-11-27 | 2017-11-27 | 牛奶红糖 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711204653.1A CN107897467A (zh) | 2017-11-27 | 2017-11-27 | 牛奶红糖 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897467A true CN107897467A (zh) | 2018-04-13 |
Family
ID=61848601
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711204653.1A Withdrawn CN107897467A (zh) | 2017-11-27 | 2017-11-27 | 牛奶红糖 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107897467A (zh) |
-
2017
- 2017-11-27 CN CN201711204653.1A patent/CN107897467A/zh not_active Withdrawn
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180413 |
|
| WW01 | Invention patent application withdrawn after publication |