Mung bean and roxburgh rose cake and making method thereof
The mung bean and roxburgh rose cake is prepared from 50 to 100 parts of freeze-dried roxburgh rose powder, 65 to 125 parts of freeze-dried mango powder, 580 to 1150 parts of mung bean paste, 0.35 to 1.32 parts of amino acid, 190 to 375 parts of white gourd paste and 85 to 163 parts of functional au...
Gespeichert in:
| Hauptverfasser: | , , , , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | chi ; eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | ZHANG YANJIE HU ZHIGAO CAI XIAOYAN ZHANG YAO WU JIEYI TAN XINLE FAN XUELIN HUANG LEXUAN PU XINRUI ZHENG PING |
| description | The mung bean and roxburgh rose cake is prepared from 50 to 100 parts of freeze-dried roxburgh rose powder, 65 to 125 parts of freeze-dried mango powder, 580 to 1150 parts of mung bean paste, 0.35 to 1.32 parts of amino acid, 190 to 375 parts of white gourd paste and 85 to 163 parts of functional auxiliary materials. The main raw material of the mung bean paste is germ mung beans. The mung bean and roxburgh rose cake is rich in nutrition, has a very good tissue structure, has the effects of improving immunity, resisting oxidation and delaying senescence, is good in taste, easy to swallow and easy to digest, and better meets the requirements of modern people for nutritional, delicious, unique-flavor, healthy and low-fat food. The invention further discloses a making method of the mung bean and roxburgh rose cake, and the making method is stable in process, easy to operate and easy to popularize and has good market application prospects.
本文公开了一种绿豆刺梨饼，由50～100份的冻干刺梨粉、65～125份的冻干芒果粉、580～1150份的绿豆沙、0.35～1.32份的氨基酸、190 |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN117441755A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN117441755A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN117441755A3</originalsourceid><addsrcrecordid>eNrjZLDyLc1LV0hKTcxTSMxLUSjKr0gqLUrPADKKUxWSE7NTwcK5idmZQGW5qSUZ-SkKJRmpRan5aTwMrGmJOcWpvFCam0HRzTXE2UM3tSA_PrW4IDE5NS-1JN7Zz9DQ3MTE0NzU1NGYGDUALZcufQ</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Mung bean and roxburgh rose cake and making method thereof</title><source>esp@cenet</source><creator>ZHANG YANJIE ; HU ZHIGAO ; CAI XIAOYAN ; ZHANG YAO ; WU JIEYI ; TAN XINLE ; FAN XUELIN ; HUANG LEXUAN ; PU XINRUI ; ZHENG PING</creator><creatorcontrib>ZHANG YANJIE ; HU ZHIGAO ; CAI XIAOYAN ; ZHANG YAO ; WU JIEYI ; TAN XINLE ; FAN XUELIN ; HUANG LEXUAN ; PU XINRUI ; ZHENG PING</creatorcontrib><description>The mung bean and roxburgh rose cake is prepared from 50 to 100 parts of freeze-dried roxburgh rose powder, 65 to 125 parts of freeze-dried mango powder, 580 to 1150 parts of mung bean paste, 0.35 to 1.32 parts of amino acid, 190 to 375 parts of white gourd paste and 85 to 163 parts of functional auxiliary materials. The main raw material of the mung bean paste is germ mung beans. The mung bean and roxburgh rose cake is rich in nutrition, has a very good tissue structure, has the effects of improving immunity, resisting oxidation and delaying senescence, is good in taste, easy to swallow and easy to digest, and better meets the requirements of modern people for nutritional, delicious, unique-flavor, healthy and low-fat food. The invention further discloses a making method of the mung bean and roxburgh rose cake, and the making method is stable in process, easy to operate and easy to popularize and has good market application prospects.
本文公开了一种绿豆刺梨饼，由50～100份的冻干刺梨粉、65～125份的冻干芒果粉、580～1150份的绿豆沙、0.35～1.32份的氨基酸、190</description><language>chi ; eng</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240126&DB=EPODOC&CC=CN&NR=117441755A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240126&DB=EPODOC&CC=CN&NR=117441755A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ZHANG YANJIE</creatorcontrib><creatorcontrib>HU ZHIGAO</creatorcontrib><creatorcontrib>CAI XIAOYAN</creatorcontrib><creatorcontrib>ZHANG YAO</creatorcontrib><creatorcontrib>WU JIEYI</creatorcontrib><creatorcontrib>TAN XINLE</creatorcontrib><creatorcontrib>FAN XUELIN</creatorcontrib><creatorcontrib>HUANG LEXUAN</creatorcontrib><creatorcontrib>PU XINRUI</creatorcontrib><creatorcontrib>ZHENG PING</creatorcontrib><title>Mung bean and roxburgh rose cake and making method thereof</title><description>The mung bean and roxburgh rose cake is prepared from 50 to 100 parts of freeze-dried roxburgh rose powder, 65 to 125 parts of freeze-dried mango powder, 580 to 1150 parts of mung bean paste, 0.35 to 1.32 parts of amino acid, 190 to 375 parts of white gourd paste and 85 to 163 parts of functional auxiliary materials. The main raw material of the mung bean paste is germ mung beans. The mung bean and roxburgh rose cake is rich in nutrition, has a very good tissue structure, has the effects of improving immunity, resisting oxidation and delaying senescence, is good in taste, easy to swallow and easy to digest, and better meets the requirements of modern people for nutritional, delicious, unique-flavor, healthy and low-fat food. The invention further discloses a making method of the mung bean and roxburgh rose cake, and the making method is stable in process, easy to operate and easy to popularize and has good market application prospects.
本文公开了一种绿豆刺梨饼，由50～100份的冻干刺梨粉、65～125份的冻干芒果粉、580～1150份的绿豆沙、0.35～1.32份的氨基酸、190</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLDyLc1LV0hKTcxTSMxLUSjKr0gqLUrPADKKUxWSE7NTwcK5idmZQGW5qSUZ-SkKJRmpRan5aTwMrGmJOcWpvFCam0HRzTXE2UM3tSA_PrW4IDE5NS-1JN7Zz9DQ3MTE0NzU1NGYGDUALZcufQ</recordid><startdate>20240126</startdate><enddate>20240126</enddate><creator>ZHANG YANJIE</creator><creator>HU ZHIGAO</creator><creator>CAI XIAOYAN</creator><creator>ZHANG YAO</creator><creator>WU JIEYI</creator><creator>TAN XINLE</creator><creator>FAN XUELIN</creator><creator>HUANG LEXUAN</creator><creator>PU XINRUI</creator><creator>ZHENG PING</creator><scope>EVB</scope></search><sort><creationdate>20240126</creationdate><title>Mung bean and roxburgh rose cake and making method thereof</title><author>ZHANG YANJIE ; HU ZHIGAO ; CAI XIAOYAN ; ZHANG YAO ; WU JIEYI ; TAN XINLE ; FAN XUELIN ; HUANG LEXUAN ; PU XINRUI ; ZHENG PING</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN117441755A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2024</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>ZHANG YANJIE</creatorcontrib><creatorcontrib>HU ZHIGAO</creatorcontrib><creatorcontrib>CAI XIAOYAN</creatorcontrib><creatorcontrib>ZHANG YAO</creatorcontrib><creatorcontrib>WU JIEYI</creatorcontrib><creatorcontrib>TAN XINLE</creatorcontrib><creatorcontrib>FAN XUELIN</creatorcontrib><creatorcontrib>HUANG LEXUAN</creatorcontrib><creatorcontrib>PU XINRUI</creatorcontrib><creatorcontrib>ZHENG PING</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ZHANG YANJIE</au><au>HU ZHIGAO</au><au>CAI XIAOYAN</au><au>ZHANG YAO</au><au>WU JIEYI</au><au>TAN XINLE</au><au>FAN XUELIN</au><au>HUANG LEXUAN</au><au>PU XINRUI</au><au>ZHENG PING</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Mung bean and roxburgh rose cake and making method thereof</title><date>2024-01-26</date><risdate>2024</risdate><abstract>The mung bean and roxburgh rose cake is prepared from 50 to 100 parts of freeze-dried roxburgh rose powder, 65 to 125 parts of freeze-dried mango powder, 580 to 1150 parts of mung bean paste, 0.35 to 1.32 parts of amino acid, 190 to 375 parts of white gourd paste and 85 to 163 parts of functional auxiliary materials. The main raw material of the mung bean paste is germ mung beans. The mung bean and roxburgh rose cake is rich in nutrition, has a very good tissue structure, has the effects of improving immunity, resisting oxidation and delaying senescence, is good in taste, easy to swallow and easy to digest, and better meets the requirements of modern people for nutritional, delicious, unique-flavor, healthy and low-fat food. The invention further discloses a making method of the mung bean and roxburgh rose cake, and the making method is stable in process, easy to operate and easy to popularize and has good market application prospects.
本文公开了一种绿豆刺梨饼，由50～100份的冻干刺梨粉、65～125份的冻干芒果粉、580～1150份的绿豆沙、0.35～1.32份的氨基酸、190</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN117441755A |
| source | esp@cenet |
| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | Mung bean and roxburgh rose cake and making method thereof |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-21T08%3A47%3A15IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=ZHANG%20YANJIE&rft.date=2024-01-26&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN117441755A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |