CN104938739A - Candy syrup capable of being used for 3D printing and preparation method of candy syrup - Google Patents
Candy syrup capable of being used for 3D printing and preparation method of candy syrup Download PDFInfo
- Publication number
- CN104938739A CN104938739A CN201510280325.4A CN201510280325A CN104938739A CN 104938739 A CN104938739 A CN 104938739A CN 201510280325 A CN201510280325 A CN 201510280325A CN 104938739 A CN104938739 A CN 104938739A
- Authority
- CN
- China
- Prior art keywords
- slurry
- candy syrup
- cellulose
- xylitol
- mixing dry
- 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.)
- Pending
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention provides candy syrup capable of being used for 3D printing. The candy syrup is characterized by comprising the following components by weight percent: 50%-85% of glucose, 0.5%-5% of cellulose, 6%-10% of xylitol, 3%-15% of maltodextrin, 0.2%-0.4% of essence, 0.2%-0.4% of magnesium stearate and 0.2%-2% of a gelatinizing agent. The candy syrup contains the cellulose so that the storage heat-resisting stability of candies can be improved, and the effect of stabilizing the viscosity of the candy syrup also can be realized. Meanwhile, the candy syrup also contains gliadin and glutenin so that the candy syrup has the adhesion property and the heat stability is also improved. The candy syrup also contains less xylitol so that the mobility of the candy syrup is increased and materials can be smoothly discharged in a 3D printing process.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of confectionary slurry and preparation method thereof that can be used for 3D and print.
Background technology
It is the popular appellation increasing material manufacturing technology that 3D prints.Refer generally to utilize mathematical model to simulate 3D solid, use powdery metal or plastics etc. can jointing material, by conputer controlled printing head, can the profile pattern of successively controlled entity.It does not need traditional cutter, fixture and multi-step process, utilizes three-dimensional design data on an equipment, automatically, fast and accurately produced the part of any complicated shape by programme-control, thus realizes Design and manufacture digitlization and " freely manufacture ".This technology can realize many shapings being difficult to the parts with complex structures manufactured in the past, and greatly reduces manufacturing procedure, shortens the process-cycle.
3D prints compared with traditional molding methods, has quick, meticulous feature.Utilize 3D printing technique can complete varied material object to print, from medical treatment to manufacture, from historical relic's protection to scientific research.
Recently, the feeler that 3D prints has extended to again field of food, and scientist have developed the 3D printer for food, by the raw-food material such as chocolate, butter when " ink ", prints taste and different food.Such as publication number is that the Chinese patent application of CN104413230A discloses a kind of 3D printing chocolate and preparation method thereof, with the gross weight of described chocolate for benchmark, according to weight percent meter, described chocolate is made up of the raw material comprising following composition: cocoa liquor 18 ~ 30%, cocoa butter 6 ~ 12%, ultra-fine microcrystalline cellulose 0.5 ~ 5%, maltitol 35 ~ 45%, xylitol 6 ~ 10%, skimmed milk power 8 ~ 15%, emulsifying agent 0.5 ~ 1.0% and essence 0.05 ~ 0.2%.
Candy is with white granulated sugar, starch syrup or other sugar or allows the sweetener used for primary raw material, by the solid-state or semisolid confectionery that certain manufacturing technique requirent is processed into, if a kind of confectionary slurry being suitable for 3D and printing can be obtained, the 3D printing market of food will be opened up further.
Summary of the invention
Goal of the invention: for the 3D material not making candy in prior art, the invention provides a kind of confectionary slurry and preparation method thereof that can be used for 3D and print.
Technical scheme: the invention provides the confectionary slurry printed for 3D, it is characterized in that, by weight percentage, each component and content as follows: glucose 50 ~ 85%, cellulose 0.5 ~ 5%, xylitol 6 ~ 10%, maltodextrin 3 ~ 15%, essence 0.2 ~ 0.4%, dolomol 0.2 ~ 0.4% and gelling agent 0.2 ~ 2%.
Further, by weight percentage, milk calcium 10 ~ 30% is also comprised, CPP 1.5 ~ 4%, vitamin D 0.1 ~ 0.2%.CPP (CPP) is a kind of polypeptide being rich in phosphoserine, has α and β two kinds of configurations, is a kind of novel food additives.After CPP enters small intestine, the phosphorus in its structure can be combined with enteral calcium, thus makes calcium keep solvable state, to promote absorption and the New bone formation of calcium.Vitamin D can promote the GI absorption of calcium and transhipment, and increases the heavily absorption of kidney proximal tubule to calcium, plays abundant absorption and the utilization of calcium.
Consisting of of described gelling agent: gliadin 40 ~ 45%, glutenin 35 ~ 40%, all the other are starch and fat.Gliadin molecule is spherical, and molecular weight (25000 ~ 100000), have extensibility, but elasticity is little; Glutenin molecule is threadiness, and molecular weight comparatively large (more than 100000), elasticity is comparatively strong, but extensibility is little.The acting in conjunction of gliadin and glutenin, the confectionary slurry that the present invention is obtained has unique viscoelasticity.And the intermolecular S-S of mostly being of gliadin and glutenin is cross-linked, so it is poor to the sensitiveness of heat, not easily gelation before being heated to 80 DEG C.
The invention also discloses the preparation method of described confectionary slurry, it is characterized in that comprising the following steps:
Gel is scattered in the water of 30 ~ 40 DEG C; Glucose, cellulose, xylitol and maltodextrin are mixed, obtains mixing dry; This mixing dry is added in above-mentioned water liquid, stirs, 120 ~ 140 DEG C of boilings, until the water content < 10% of this slurry, add essence while stirring in the process of cooling and dolomol mixes, obtain product.
If some component of suitable interpolation will be conducive to supplementing calcium, concrete preparation process is as follows:
Gel is scattered in the water of 30 ~ 40 DEG C; Milk calcium, glucose, cellulose, xylitol and maltodextrin are mixed, obtains mixing dry; This mixing dry is added in above-mentioned water liquid, stir, 120 ~ 140 DEG C of boilings, until the water content < 10% of this slurry, add vitamin D, CPP, essence and dolomol while stirring in the process of cooling to mix, obtain product.
Beneficial effect: containing cellulose in the present invention, can improve the effect of candy storage heat-resistant stability, and can play the effect of stable confectionary slurry viscosity.Simultaneously also containing gliadin and glutenin, make the concrete adhesive of this confectionary slurry also improve heat endurance simultaneously.Also containing a small amount of xylitol, add the mobility of confectionary slurry, can discharging smoothly when carrying out 3D and printing.
The mode that the present invention adopts 3D to print makes candy, can realize the diversification of chocolate creative making, and the personalization meeting people is customized, and meanwhile, the interpolation of some component, can be conducive to people's supplementing and absorbing calcium.
Detailed description of the invention:
Embodiment 1
2g gel (gliadin: glutenin=1.1:1) is scattered in the 100ml water of 30 ~ 40 DEG C; 85g glucose, 5g cellulose, 10g xylitol and 15g maltodextrin are mixed, obtains mixing dry; This mixing dry is added in above-mentioned water liquid, stirs, 120 DEG C of boilings, until the water content < 10% of this slurry, add 0.4 orange flavor while stirring in the process of cooling and 0.4g dolomol mixes, obtain product.
Embodiment 2
1g gel (gliadin: glutenin=1.1:1) is scattered in the 100ml water of 30 DEG C; 80g glucose, 3g cellulose, 8g xylitol and 12g maltodextrin are mixed, obtains mixing dry; This mixing dry is added in above-mentioned water liquid, stirs, 120 DEG C of boilings, until the water content < 10% of this slurry, add 0.2 orange flavor while stirring in the process of cooling and 0.3g dolomol mixes, obtain product.
Embodiment 3
1g gel (gliadin: glutenin=1:1) is scattered in the 100ml water of 30 DEG C; 75g glucose, 3g cellulose, 8g xylitol and 12g maltodextrin are mixed, obtains mixing dry; This mixing dry is added in above-mentioned water liquid, stirs, 140 DEG C of boilings, until the water content < 10% of this slurry, add 0.2 orange flavor while stirring in the process of cooling and 0.4g dolomol mixes, obtain product.
Embodiment 4
0.2g gel (gliadin: glutenin=1:1) is scattered in the 100ml water of 30 DEG C; 10g milk calcium, 50g glucose, 0.5g cellulose, 6g xylitol and 3g maltodextrin are mixed, obtains mixing dry; This mixing dry is added in above-mentioned water liquid, stir, 120 ~ 140 DEG C of boilings, until the water content < 10% of this slurry, add 0.1g vitamin D, 1.5g CPP, 0.2g essence and 0.2g dolomol while stirring in the process of cooling to mix, obtain product.
Embodiment 5
0.2g gel (gliadin: glutenin=1:1) is scattered in the 100ml water of 30 DEG C; 20g milk calcium, 50g glucose, 0.5g cellulose, 5g xylitol and 3g maltodextrin are mixed, obtains mixing dry; This mixing dry is added in above-mentioned water liquid, stir, 120 ~ 140 DEG C of boilings, until the water content < 10% of this slurry, add 0.1g vitamin D, 1.5g CPP, 0.2g essence and 0.2g dolomol while stirring in the process of cooling to mix, obtain product.
Embodiment 6
0.2g gel (gliadin: glutenin=1.1:1) is scattered in the 100ml water of 30 DEG C; 30g milk calcium, 50g glucose, 0.5g cellulose, 5g xylitol and 3g maltodextrin are mixed, obtains mixing dry; This mixing dry is added in above-mentioned water liquid, stir, 120 ~ 140 DEG C of boilings, until the water content < 10% of this slurry, add 0.2g vitamin D, 1.5g CPP, 0.2g essence and 0.2g dolomol while stirring in the process of cooling to mix, obtain product.
Claims (5)
1. the confectionary slurry that can be used for 3D and print, it is characterized in that, by weight percentage, each component and content as follows: glucose 50 ~ 85%, cellulose 0.5 ~ 5%, xylitol 6 ~ 10%, maltodextrin 3 ~ 15%, essence 0.2 ~ 0.4%, dolomol 0.2 ~ 0.4% and gelling agent 0.2 ~ 2%.
2. can be used for the confectionary slurry that 3D prints as claimed in claim 1, it is characterized in that consisting of of described gelling agent: gliadin 40 ~ 45%, glutenin 35 ~ 40%, all the other are starch and fat.
3. can be used for the confectionary slurry that 3D prints, it is characterized in that, by weight percentage, also comprise milk calcium 10 ~ 30%, CPP 1.5 ~ 4%, vitamin D 0.1 ~ 0.2%.
4. a preparation method for confectionary slurry as claimed in claim 1, is characterized in that comprising the following steps:
Gel is scattered in the water of 30 ~ 40 DEG C; Glucose, cellulose, xylitol and maltodextrin are mixed, obtains mixing dry; This mixing dry is added in above-mentioned water liquid, stirs, 120 ~ 140 DEG C of boilings, until the water content < 10% of this slurry, add essence while stirring in the process of cooling and dolomol mixes, obtain product.
5. a preparation method for confectionary slurry as claimed in claim 2, is characterized in that comprising the following steps:
Gel is scattered in the water of 30 ~ 40 DEG C; Milk calcium, glucose, cellulose, xylitol and maltodextrin are mixed, obtains mixing dry; This mixing dry is added in above-mentioned water liquid, stir, 120 ~ 140 DEG C of boilings, until the water content < 10% of this slurry, add vitamin D, CPP, essence and dolomol while stirring in the process of cooling to mix, obtain product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510280325.4A CN104938739A (en) | 2015-05-27 | 2015-05-27 | Candy syrup capable of being used for 3D printing and preparation method of candy syrup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510280325.4A CN104938739A (en) | 2015-05-27 | 2015-05-27 | Candy syrup capable of being used for 3D printing and preparation method of candy syrup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104938739A true CN104938739A (en) | 2015-09-30 |
Family
ID=54154270
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510280325.4A Pending CN104938739A (en) | 2015-05-27 | 2015-05-27 | Candy syrup capable of being used for 3D printing and preparation method of candy syrup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104938739A (en) |
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071742A (en) * | 2016-07-28 | 2016-11-09 | 安徽省中日农业环保科技有限公司 | A kind of Semen Maydis rice flour 3D prints food material and processing method thereof |
| CN106173891A (en) * | 2016-07-28 | 2016-12-07 | 安徽省中日农业环保科技有限公司 | A kind of Rhizoma Dioscoreae esculentae rice flour 3D prints food material and processing method thereof |
| CN106213153A (en) * | 2016-07-28 | 2016-12-14 | 安徽省中日农业环保科技有限公司 | A kind of mung bean rice-flour noodles 3D prints food material and processing method thereof |
| CN106213154A (en) * | 2016-07-28 | 2016-12-14 | 安徽省中日农业环保科技有限公司 | A kind of Arillus Longan rice flour 3D prints food material and processing method thereof |
| CN106213156A (en) * | 2016-07-28 | 2016-12-14 | 安徽省中日农业环保科技有限公司 | A kind of Fructus Jujubae rice flour 3D prints food material and processing method thereof |
| CN106213155A (en) * | 2016-07-28 | 2016-12-14 | 安徽省中日农业环保科技有限公司 | A kind of Rhizoma Dioscoreae rice flour 3D prints food material and processing method thereof |
| CN106234933A (en) * | 2016-07-28 | 2016-12-21 | 安徽省中日农业环保科技有限公司 | A kind of Fructus Crataegi rice flour 3D prints food material and processing method thereof |
| CN106234931A (en) * | 2016-07-28 | 2016-12-21 | 安徽省中日农业环保科技有限公司 | A kind of Herba bromi japonici rice flour 3D prints food material and processing method thereof |
| CN106234932A (en) * | 2016-07-28 | 2016-12-21 | 安徽省中日农业环保科技有限公司 | A kind of Fructus Momordicae rice flour 3D prints food material and processing method thereof |
| CN106261484A (en) * | 2016-07-28 | 2017-01-04 | 安徽省中日农业环保科技有限公司 | A kind of Semen Coicis rice flour 3D prints food material and processing method thereof |
| CN107334140A (en) * | 2016-08-19 | 2017-11-10 | 江南大学 | A kind of formula regulation and control method for improving high sugar system shaping and 3D precise Printing performances |
| CN107410628A (en) * | 2016-12-29 | 2017-12-01 | 华中科技大学 | A kind of 3D printing rapid shaping turns over confectionery material and its preparation and application |
| CN109090322A (en) * | 2018-08-23 | 2018-12-28 | 长兴时印科技有限公司 | A kind of 3D toffee and its processing method |
| CN109700063A (en) * | 2019-03-01 | 2019-05-03 | 江南大学 | A kind of single nozzle 3D printing method of the heterogeneous reconstituted food of design of scattered small flowers and plants containing rose |
| WO2019165733A1 (en) * | 2018-02-27 | 2019-09-06 | 江南大学 | Method for 3d printing dual-color stuffed pastry by means of concentrated fruit pulps |
| WO2019165735A1 (en) * | 2018-02-27 | 2019-09-06 | 江南大学 | Method for improving 3d-printing effect by means of prognostic processing of concentrated fruit pulp |
| US10798964B2 (en) | 2016-08-16 | 2020-10-13 | Jiangnan University | Method for improving moldability and 3D precision printing performance of high-fiber dough system by adding functional carbohydrate |
| US10874133B2 (en) | 2017-01-16 | 2020-12-29 | Jiangnan University | Adjusting and control method for 3D printing precise shape forming of instant recuperation mashed potato |
| CN112335770A (en) * | 2020-11-05 | 2021-02-09 | 沈阳师范大学 | Three-dimensional sugar painting 3D printing material and preparation method thereof |
| CN113057332A (en) * | 2021-03-19 | 2021-07-02 | 江苏大学 | Capsule extrusion type functional food 3D printing material and preparation method and application thereof |
| CN113923995A (en) * | 2019-06-12 | 2022-01-11 | 荷兰邦奇洛德斯克罗科兰有限公司 | Edible dessert ink composition for 3D printing |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101304664A (en) * | 2005-11-07 | 2008-11-12 | 赛罗尔比利时公司 | Chewing tolerance sweety and method for producing the same |
| CN102356798A (en) * | 2011-09-06 | 2012-02-22 | 宁波御坊堂生物科技有限公司 | Milk calcium candy and preparation method thereof |
| CN103752769A (en) * | 2013-12-17 | 2014-04-30 | 浙江大学 | Sugar mould based mould solving casting method |
| CN104413230A (en) * | 2013-08-26 | 2015-03-18 | 珠海市红旌发展有限公司 | Chocolate for 3D printing and preparation method thereof |
-
2015
- 2015-05-27 CN CN201510280325.4A patent/CN104938739A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101304664A (en) * | 2005-11-07 | 2008-11-12 | 赛罗尔比利时公司 | Chewing tolerance sweety and method for producing the same |
| CN102356798A (en) * | 2011-09-06 | 2012-02-22 | 宁波御坊堂生物科技有限公司 | Milk calcium candy and preparation method thereof |
| CN104413230A (en) * | 2013-08-26 | 2015-03-18 | 珠海市红旌发展有限公司 | Chocolate for 3D printing and preparation method thereof |
| CN103752769A (en) * | 2013-12-17 | 2014-04-30 | 浙江大学 | Sugar mould based mould solving casting method |
Cited By (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071742A (en) * | 2016-07-28 | 2016-11-09 | 安徽省中日农业环保科技有限公司 | A kind of Semen Maydis rice flour 3D prints food material and processing method thereof |
| CN106173891A (en) * | 2016-07-28 | 2016-12-07 | 安徽省中日农业环保科技有限公司 | A kind of Rhizoma Dioscoreae esculentae rice flour 3D prints food material and processing method thereof |
| CN106213153A (en) * | 2016-07-28 | 2016-12-14 | 安徽省中日农业环保科技有限公司 | A kind of mung bean rice-flour noodles 3D prints food material and processing method thereof |
| CN106213154A (en) * | 2016-07-28 | 2016-12-14 | 安徽省中日农业环保科技有限公司 | A kind of Arillus Longan rice flour 3D prints food material and processing method thereof |
| CN106213156A (en) * | 2016-07-28 | 2016-12-14 | 安徽省中日农业环保科技有限公司 | A kind of Fructus Jujubae rice flour 3D prints food material and processing method thereof |
| CN106213155A (en) * | 2016-07-28 | 2016-12-14 | 安徽省中日农业环保科技有限公司 | A kind of Rhizoma Dioscoreae rice flour 3D prints food material and processing method thereof |
| CN106234933A (en) * | 2016-07-28 | 2016-12-21 | 安徽省中日农业环保科技有限公司 | A kind of Fructus Crataegi rice flour 3D prints food material and processing method thereof |
| CN106234931A (en) * | 2016-07-28 | 2016-12-21 | 安徽省中日农业环保科技有限公司 | A kind of Herba bromi japonici rice flour 3D prints food material and processing method thereof |
| CN106234932A (en) * | 2016-07-28 | 2016-12-21 | 安徽省中日农业环保科技有限公司 | A kind of Fructus Momordicae rice flour 3D prints food material and processing method thereof |
| CN106261484A (en) * | 2016-07-28 | 2017-01-04 | 安徽省中日农业环保科技有限公司 | A kind of Semen Coicis rice flour 3D prints food material and processing method thereof |
| US10798964B2 (en) | 2016-08-16 | 2020-10-13 | Jiangnan University | Method for improving moldability and 3D precision printing performance of high-fiber dough system by adding functional carbohydrate |
| CN107334140A (en) * | 2016-08-19 | 2017-11-10 | 江南大学 | A kind of formula regulation and control method for improving high sugar system shaping and 3D precise Printing performances |
| CN107334140B (en) * | 2016-08-19 | 2020-04-17 | 江南大学 | Formula regulation and control method for improving high-sugar system forming and 3D accurate printing performance |
| CN107410628B (en) * | 2016-12-29 | 2019-09-13 | 华中科技大学 | A kind of 3D printing rapid shaping turns over confectionery material and its preparation and application |
| CN107410628A (en) * | 2016-12-29 | 2017-12-01 | 华中科技大学 | A kind of 3D printing rapid shaping turns over confectionery material and its preparation and application |
| US10874133B2 (en) | 2017-01-16 | 2020-12-29 | Jiangnan University | Adjusting and control method for 3D printing precise shape forming of instant recuperation mashed potato |
| WO2019165733A1 (en) * | 2018-02-27 | 2019-09-06 | 江南大学 | Method for 3d printing dual-color stuffed pastry by means of concentrated fruit pulps |
| WO2019165735A1 (en) * | 2018-02-27 | 2019-09-06 | 江南大学 | Method for improving 3d-printing effect by means of prognostic processing of concentrated fruit pulp |
| CN109090322A (en) * | 2018-08-23 | 2018-12-28 | 长兴时印科技有限公司 | A kind of 3D toffee and its processing method |
| CN109700063A (en) * | 2019-03-01 | 2019-05-03 | 江南大学 | A kind of single nozzle 3D printing method of the heterogeneous reconstituted food of design of scattered small flowers and plants containing rose |
| CN109700063B (en) * | 2019-03-01 | 2021-01-22 | 江南大学 | Single-nozzle 3D printing method for heterogeneous recombined food containing broken rose flowers |
| US11464253B2 (en) | 2019-03-01 | 2022-10-11 | Jiangnan University | Single nozzle 3D printing method for non-homogeneous recombinant food containing crushed rose flowers |
| CN113923995A (en) * | 2019-06-12 | 2022-01-11 | 荷兰邦奇洛德斯克罗科兰有限公司 | Edible dessert ink composition for 3D printing |
| CN112335770A (en) * | 2020-11-05 | 2021-02-09 | 沈阳师范大学 | Three-dimensional sugar painting 3D printing material and preparation method thereof |
| CN112335770B (en) * | 2020-11-05 | 2024-04-16 | 沈阳师范大学 | Three-dimensional sugar painting 3D printing material and preparation method thereof |
| CN113057332A (en) * | 2021-03-19 | 2021-07-02 | 江苏大学 | Capsule extrusion type functional food 3D printing material and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104938739A (en) | Candy syrup capable of being used for 3D printing and preparation method of candy syrup | |
| CN104920755A (en) | Easily stored 3D printed candy raw material and manufacturing method thereof | |
| US20130045313A1 (en) | Low-Calorie, No Laxation Bulking System and Method for Manufacture of Same | |
| CN1984572B (en) | Sintered powder confection | |
| ES2759021T3 (en) | Powder mix | |
| CN101073368B (en) | Sugar-free gel soft candy and its production | |
| EP2260721B1 (en) | Marshmallow-like aerated confectionery and method of preparation thereof | |
| KR20130137199A (en) | Food containing milk ceramide, and process for production thereof | |
| CN106070990A (en) | A kind of crisp sweet crunchy rice candy | |
| CN103549257A (en) | Summer rice cake powder and edible method thereof | |
| CN104605229A (en) | Easily-cooked dietary fiber-like starch-based gel and preparation method thereof | |
| US20080026038A1 (en) | No laxation, low flatulence bulking system | |
| CN104543301A (en) | Ginkgo soft sweets and making method thereof | |
| JP3668397B2 (en) | Method for producing jelly confectionery | |
| JP2023504181A (en) | Gelatin compositions, processes for making such compositions, and uses thereof | |
| JP2010088409A (en) | Edible sheet jelly for frozen dessert, and method for producing the same | |
| CN103704553A (en) | Sugar-free cube sugar, and preparation method thereof | |
| CN109475145A (en) | Hard candy | |
| JP2004113146A (en) | Honey-containing low-calorie and flowable liquid sweetener composition | |
| CN103652303B (en) | A kind of ice-cream stick and production method thereof containing cold tea and millet jelly | |
| CN105341283A (en) | Toffee sauce, preparation method thereof, honeycomb sugar containing toffee sauce, and preparation method of honeycomb sugar containing toffee sauce | |
| RU2354129C2 (en) | Production method for fondant sweets | |
| JP4849314B2 (en) | Liquor-containing solid food and method for producing the same | |
| TW201608989A (en) | Soft candy and production method thereof | |
| CN107348512A (en) | It is a kind of to avoid rare sugar method of easy caramelization and overgenerous Maillard reaction in food processing |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150930 |
|
| RJ01 | Rejection of invention patent application after publication |