CN1175746C - Sugar-free plant fresh cream - Google Patents
Sugar-free plant fresh creamInfo
- Publication number
- CN1175746C CN1175746C CNB021330581A CN02133058A CN1175746C CN 1175746 C CN1175746 C CN 1175746C CN B021330581 A CNB021330581 A CN B021330581A CN 02133058 A CN02133058 A CN 02133058A CN 1175746 C CN1175746 C CN 1175746C
- Authority
- CN
- China
- Prior art keywords
- cream
- aspartame
- sodium
- salt
- fresh cream
- 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.)
- Expired - Lifetime
Links
- 239000006071 cream Substances 0.000 title claims abstract description 23
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 52
- 241000196324 Embryophyta Species 0.000 claims abstract description 11
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 10
- 108010011485 Aspartame Proteins 0.000 claims abstract description 10
- 102000011632 Caseins Human genes 0.000 claims abstract description 10
- 108010076119 Caseins Proteins 0.000 claims abstract description 10
- 241000219112 Cucumis Species 0.000 claims abstract description 10
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims abstract description 10
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 10
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000000605 aspartame Substances 0.000 claims abstract description 10
- 235000010357 aspartame Nutrition 0.000 claims abstract description 10
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 10
- 229960003438 aspartame Drugs 0.000 claims abstract description 10
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims abstract description 10
- 239000008172 hydrogenated vegetable oil Substances 0.000 claims abstract description 10
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 10
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 10
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 10
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 10
- KMZHZAAOEWVPSE-UHFFFAOYSA-N 2,3-dihydroxypropyl acetate Chemical compound CC(=O)OCC(O)CO KMZHZAAOEWVPSE-UHFFFAOYSA-N 0.000 claims abstract description 9
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 235000011187 glycerol Nutrition 0.000 claims description 16
- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 claims description 8
- 229910000397 disodium phosphate Inorganic materials 0.000 claims description 8
- 235000019800 disodium phosphate Nutrition 0.000 claims description 8
- 235000012907 honey Nutrition 0.000 claims description 8
- 229940083466 soybean lecithin Drugs 0.000 claims description 8
- 238000005829 trimerization reaction Methods 0.000 claims description 8
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 7
- 239000003292 glue Substances 0.000 claims description 7
- 230000032683 aging Effects 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 4
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 3
- 235000010989 polyoxyethylene sorbitan monostearate Nutrition 0.000 claims description 3
- 239000001818 polyoxyethylene sorbitan monostearate Substances 0.000 claims description 3
- 229920000136 polysorbate Polymers 0.000 claims description 3
- 229940113124 polysorbate 60 Drugs 0.000 claims description 3
- 229920000053 polysorbate 80 Polymers 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 239000003814 drug Substances 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 3
- 230000002349 favourable effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000004519 grease Substances 0.000 abstract 3
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 abstract 2
- GLAVXDCIRMNZLL-UHFFFAOYSA-N C(C(O)C)(=O)O.C(CCCCCCCCCCCCCCCCC)(=O)[Na] Chemical compound C(C(O)C)(=O)O.C(CCCCCCCCCCCCCCCCC)(=O)[Na] GLAVXDCIRMNZLL-UHFFFAOYSA-N 0.000 abstract 2
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 abstract 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract 2
- 235000021355 Stearic acid Nutrition 0.000 abstract 2
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 abstract 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 abstract 2
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 abstract 2
- 229960001462 sodium cyclamate Drugs 0.000 abstract 2
- 239000000600 sorbitol Substances 0.000 abstract 2
- 239000008347 soybean phospholipid Substances 0.000 abstract 2
- 239000008117 stearic acid Substances 0.000 abstract 2
- 230000001276 controlling effect Effects 0.000 abstract 1
- 239000000686 essence Substances 0.000 abstract 1
- 230000002431 foraging effect Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 230000000087 stabilizing effect Effects 0.000 abstract 1
- 206010012601 diabetes mellitus Diseases 0.000 description 9
- 235000013310 margarine Nutrition 0.000 description 5
- 239000003264 margarine Substances 0.000 description 5
- 208000002925 dental caries Diseases 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000037123 dental health Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 208000035977 Rare disease Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000021149 fatty food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Landscapes
- Medicinal Preparation (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to sugarless fresh cream of plant grease, which is developed for solving the problem that edible cream food does not have the functions of regulating, stabilizing and controlling the blood sugar level of diabetics and reducing or even without hypoglycemic medicine. The sugarless fresh cream of plant grease is composed of hydrogenated vegetable oil, sodium caseinate, disodium hydrogen phosphate, stearoyl sodium lactate, soybean phospholipid, trimeric glycerol single stearic acid lipoid, acetic acid monoglyceride, sorbitol, glycerol, xanthan, melon gum, microcrystalline cellulose, salt, essence, sodium cyclamate, aspartame and water, wherein the hydrogenated vegetable oil is melted; when the temperature is raised to 75DEG C, the sodium caseinate, the disodium hydrogen phosphate, the stearoyl sodium lactate, the soybean phospholipid, the trimeric glycerol single stearic acid lipoid, the sorbitol, the glycerol, the xanthan, the melon gum and the microcrystalline cellulose are added for mixing; then, the water, the salt, the edible essence, the sodium cyclamate and the aspartame are used for homogenizing, and the mixture is cooled to 2 to 5 DEG C for aging; after the mixture is filled in a can, cream can be quickly frozen at the low temperature of-18 DEG C to-20 DEG C, and a finished product can be obtained by solidly freezing. The present invention is suitable for various crowds, and is especially suitable for diabetics and infants. The present invention has the advantages that the sugarless fresh cream of plant grease does not comprises sugar and can stabilize and control the blood sugar level of diabetics, and is favorable to the health growth of the teeth of children.
Description
Technical field: the present invention relates to a kind of sugar-free plant fresh cream, belong to the cream product technical field.
Background technology: in domestic and international margarine like product now, the sugar content in the whipping cream is unfavorable for diabetes patient unexpectedly more than 18% very much, and is especially unfavorable to child's dental growth, more helps the generation of child's tooth decay; Diabetes are a kind of very rare diseases, the incidence of disease of majority state is 1%～2% in the world, the developed country such as the U.S. are 6%～7%, facts have proved, the blood sugar level that reaches adjusting, stablizes and control the diabetic by the food approach can be accomplished fully, can also reduce like this and even not use hypoglycemic medicine; In margarine is produced, mainly with sugar, emulsifying agent, HPO, thickener, phosphate etc. are made for primary raw material, be not only the substitute of cream, and be the fatty foods that very high local flavor of a kind of nutritive value and physical property all are better than cream, margarine has special trophic function, according to character and the proportioning of using raw oil material, transform the structure of oil phase in the margarine (solid mutually with liquid mutually), add an amount of vitamin A, D, E, allocate the aliphatic acid and the multiple nutrients composition of needed by human into, can obtain the very high margarine of nutritive value; But also need suddenly wait to develop a generation and upgrade, better, more help diabetes patient,, the novel artificial cream that stops the generation of child's tooth decay favourable in child's dental growth.
Summary of the invention: for solve by edible cream by way of the generation and the adjusting that reach the prevention diabetes, stable, control diabetic's blood sugar level, reduce not even with hypoglycemic medicine and impel problem such as child's dental health growth and develop, sugar-free plant fresh cream is by hydrogenated vegetable oil, Sodium Caseinate, sodium hydrogen phosphate, stearoyl lactate, soybean lecithin, the trimerization glycerol monosterate, the acetic acid monoglyceride, D-sorbite, glycerine, monoglyceride, salt, xanthans, melon glue, flavoring essence, microcrystalline cellulose, honey element, Aspartame is formed, and the weight proportion scope of composition is: hydrogenated vegetable oil 25%～39%, Sodium Caseinate 0.1%～2.0%, sodium hydrogen phosphate 0.06%～0.1%, stearoyl lactate 0.1%～0.18%, polysorbate60 0.06%～0.15%, Tween 80 0.09%～0.15%, soybean lecithin 0.07%～0.2%, trimerization glycerol monosterate 0.1%～0.3%, acetic acid monoglyceride 0.05%～0.3%, D-sorbite 3.0%～7.0%, glycerine 3.0%～7.0%, monoglyceride 0.2%～0.55%, salt 0.06%～0.1%, xanthans 0.04%～0.12%, melon glue 0.04%～0.12%, flavoring essence 0.05%～0.2%, microcrystalline cellulose 0.2%～0.5%, honey element 0.03%～0.06%, Aspartame 0.02%～0.05%, water 42.47%～56%; Make with following technology: earlier 25%～39% hydrogenated vegetable oil is melted, add 0.06%～0.1% sodium hydrogen phosphate during in temperature rise to 70～75 ℃, 0.1%～0.18% stearoyl lactate, 0.06%～0.15% polysorbate60,0.09%～0.15% Tween 80,0.07%～0.2% soybean lecithin, 0.1%～0.3% trimerization glycerol monosterate, 0.05%～0.3% acetic acid monoglyceride, 3.0%～7.0% D-sorbite, 3.0%～7.0% glycerine, 0.2%～0.55% monoglyceride, 0.04%～0.12% xanthans, 0.04%～0.12% melon glue, 0.2%～0.5% microcrystalline cellulose carries out raw material to be mixed; Add 42.47%～56% water after 5 minutes, the high rotating speed that transfers to 360～380 rev/mins with variable speed electric motors, particularly mixes, after homogeneous 4-6 minute, the Sodium Caseinate of adding 0.1%～2.0%, 0.06%～0.1% salt, 0.05%～0.2% flavoring essence, 0.03%～0.06% honey element, 0.02%～0.05% Aspartame, in temperature is 73～75 ℃, 500Kg pressure, under the condition that variable speed electric motors, particularly is 180 rev/mins homogeneous 5-6 minute again, feed liquid behind the homogeneous is cooled to 2～5 ℃ through plate type heat exchanger, in the injection aging tank, be under 2～5 ℃ the condition aging 1～2 hour in temperature, can, cream is freezing rapidly under-18 ℃～-20 ℃ low temperature after the can, freezes to be finished product after real: sugar-free plant fresh cream; It is edible to be fit to various crowds, and it is edible especially to be fit to diabetes patient and child.
Beneficial effect of the present invention, advantage and characteristics:
1, do not contain sugar in the raw material, do not produce sugar in the production process;
2, stop to cause the low molecule carbohydrate of blood glucose fluctuation, can regulate, stablize and control diabetic's blood sugar level;
3, reduce the generation of tooth decay, help protecting children's dental health to be grown up;
4, keep the normal body weight of human body, can prevent fat health;
5, carbohydrate contains 55%-60%, helps the metabolism of health, gets rid of toxin.
The specific embodiment:
The raw material of getting sugar-free plant fresh cream is as follows by weight ratio:
Hydrogenated vegetable oil 30%, Sodium Caseinate 1.5%, sodium hydrogen phosphate 0.1%, stearoyl lactate 0.15%, polysorbate60 0.12%, Tween 80 0.13%, soybean lecithin 0.2%, trimerization glycerol monosterate 0.2%, acetic acid monoglyceride 0.3%, D-sorbite 5.0%, glycerine 5.0%, monoglyceride 0.5%, salt 0.10%, xanthans 0.10%, melon glue-line 0.10%, flavoring essence 0.1%, microcrystalline cellulose 0.3%, honey element 0.05%, Aspartame 0.05%, water 56%;
Make with following technological process: earlier 30% hydrogenated vegetable oil is melted, add 0.10% sodium hydrogen phosphate, 0.15% stearoyl lactate, 0.12% polysorbate60,0.13% Tween 80,0.2% soybean lecithin, 0.2% trimerization glycerol monosterate, 0.3% acetic acid monoglyceride, 5.0% D-sorbite, 5.0% glycerine, 0.5% monoglyceride, 0.10% xanthans, 0.10% melon glue during in temperature rise to 70～75 ℃, 0.3% microcrystalline cellulose carries out raw material and mixes; The water of adding 56% after 5 minutes, the high rotating speed that transfers to 360～380 rev/mins with variable speed electric motors, particularly mixes, after homogeneous 4-6 minute, the Sodium Caseinate of adding 1.5%, 0.10% salt, 0.1% flavoring essence, 0.05% honey element, 0.05% Aspartame, in temperature is 73～75 ℃, 500Kg pressure, under the condition that variable speed electric motors, particularly is 180 rev/mins homogeneous 5-6 minute again, feed liquid behind the homogeneous is cooled to 2～5 ℃ through plate type heat exchanger, in the injection aging tank, be under 2～5 ℃ the condition aging 1～2 hour in temperature, can, cream is freezing rapidly under-18 ℃～-20 ℃ low temperature after the can, freezes to be finished product after real: sugar-free plant fresh cream; It is edible to be fit to various crowds, and it is edible especially to be fit to diabetes patient and child.
Claims (1)
1, a kind of sugar-free plant fresh cream, by hydrogenated vegetable oil, Sodium Caseinate, sodium hydrogen phosphate, stearoyl lactate, soybean lecithin, the trimerization glycerol monosterate, the acetic acid monoglyceride, D-sorbite, glycerine, salt, xanthans, melon glue, flavoring essence, microcrystalline cellulose, honey element, Aspartame is formed, and it is characterized in that: the weight proportion scope of composition is: hydrogenated vegetable oil 25%～39%, Sodium Caseinate 0.1%～2%, sodium hydrogen phosphate 0.06%～0.1%, stearoyl lactate 0.1%～0.18%, polysorbate60 0.06%～0.15%, Tween 80 0.09%～0.15%, soybean lecithin 0.07%～0.2%, trimerization glycerol monosterate 0.1%～0.3%, acetic acid monoglyceride 0.05%～0.3%, D-sorbite 3.0%～7.0%, glycerine 3.0%～7.0%, monoglyceride 0.2%～0.55%, salt 0.06%～0.1%, xanthans 0.04%～0.12%, melon glue 0.04%～0.12%, flavoring essence 0.05%～0.2%, microcrystalline cellulose 0.2%～0.5%, honey element 0.03%～0.06%, Aspartame 0.02%～0.05%, water 42.47%～56%; Make with following technology: earlier 25%～39% hydrogenated vegetable oil is melted, add 0.06%～0.1% sodium hydrogen phosphate during in temperature rise to 70～75 ℃, 0.1%～0.18% stearoyl lactate, 0.06%～0.15% polysorbate60,0.09%～0.15% Tween 80,0.07%～0.2% soybean lecithin, 0.1%～0.3% trimerization glycerol monosterate, 0.05%～0.3% acetic acid monoglyceride, 3.0%～7.0% D-sorbite, 3.0%～7.0% glycerine, 0.2%～0.55% monoglyceride, 0.04%～0.12% xanthans, 0.04%～0.12% melon glue, 0.2%～0.5% microcrystalline cellulose carries out raw material to be mixed; Add 42.47%～56% water after 5 minutes, the high rotating speed that transfers to 360～380 rev/mins with variable speed electric motors, particularly mixes, behind the homogeneous 4～6 minutes, the Sodium Caseinate of adding 0.1%～2%, 0.06%～0.1% salt, 0.05%～0.2% flavoring essence, 0.03%～0.06% honey element, 0.02%～0.05% Aspartame, in temperature is 73～75 ℃, 500Kg pressure, homogeneous 5～6 minutes again under the condition that variable speed electric motors, particularly is 180 rev/mins, feed liquid behind the homogeneous is cooled to 2～5 ℃ through plate type heat exchanger, in the injection aging tank, be under 2～5 ℃ the condition aging 1～2 hour in temperature, can, cream is freezing rapidly under-18 ℃～-20 ℃ low temperature after the can, freezes to be finished product after real: sugar-free plant fresh cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021330581A CN1175746C (en) | 2002-09-25 | 2002-09-25 | Sugar-free plant fresh cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021330581A CN1175746C (en) | 2002-09-25 | 2002-09-25 | Sugar-free plant fresh cream |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1413480A CN1413480A (en) | 2003-04-30 |
| CN1175746C true CN1175746C (en) | 2004-11-17 |
Family
ID=4747047
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021330581A Expired - Lifetime CN1175746C (en) | 2002-09-25 | 2002-09-25 | Sugar-free plant fresh cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1175746C (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101161084B (en) * | 2007-11-23 | 2010-12-15 | 华南理工大学 | A method of producing ordinary temperature preservative establish grease butter |
| CN101647496B (en) * | 2009-08-31 | 2012-06-06 | 广东轻工职业技术学院 | Plant lipid cream and production method thereof |
| CN103355418B (en) * | 2012-03-31 | 2015-07-15 | 上海海融食品工业有限公司 | Non-dairy cream of mixed milk fat and preparation method thereof |
| CN102613312A (en) * | 2012-04-06 | 2012-08-01 | 维益食品(苏州)有限公司 | Fat-reducing calorie-reducing sugar-free non-dairy cream and preparation method thereof |
| CN103271167B (en) * | 2013-05-31 | 2014-09-10 | 盐城顶益食品有限公司 | Prebiotics sugar-free non-dairy cream and preparation method thereof |
| CN103651942B (en) * | 2013-12-03 | 2016-01-20 | 天津德理达科技有限公司 | The preparation method of the rare cream of natural plants, plant dilute cream and defatted vegetable protein matter powder |
| CN104273228A (en) * | 2014-10-06 | 2015-01-14 | 保龄宝生物股份有限公司 | Special fresh cream low in calorie, cool in taste and long in shelf life for cakes |
| CN104757139B (en) * | 2015-04-22 | 2017-12-19 | 哈尔滨顺达实业发展有限公司 | A kind of plant butter cream containing dietary fiber and preparation method thereof |
| CN106387092A (en) * | 2016-03-27 | 2017-02-15 | 上海海融食品科技股份有限公司 | Non-hydrogenation mixed milk fat and plant fat cream and preparation method thereof |
| CN109673761A (en) * | 2019-02-18 | 2019-04-26 | 增城市麦肯嘉顿食品有限公司 | Acid resistance cream |
-
2002
- 2002-09-25 CN CNB021330581A patent/CN1175746C/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| CN1413480A (en) | 2003-04-30 |
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