| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 桃花养颜棒棒糖 | CN201510926286.0 | 2015-12-11 | CN106858025A | 2017-06-20 | 张美玲 |
| 本发明属于食品领域，尤其涉及一种桃花养颜棒棒糖。其由花瓣状的头部与圆柱状的支撑部组成，所述头部包括以下重量份的原料：阿胶10～20、桃花酱6～10、桃花提取液10～20、益母草蜜4～6、冰糖3～5、桂圆干3～5、葵花籽仁1～3、红枣干3～5、枸杞1～3、麦芽糖浆6～8、葡萄糖浆6～8、黄酒4～6、食用色素0.4～0.6；所述支撑部由麦芽糖制成。本发明将阿胶糕与棒棒糖有机结合，提供一种具有保健功能、口味独特、健康环保的新型棒棒糖，使人既能享受棒棒糖的甜蜜与时尚，又能享受阿胶糕补血理气、通经活络的保健功能，还能享受桃花的清香口感与美容养颜的功效，是人们日常休闲、娱乐的理想零食。 | ||||||
| 2 | 无籽刺梨糖葫芦 | CN201610315337.0 | 2016-05-14 | CN105876061A | 2016-08-24 | 李光; 余霜 |
| 本发明公开一种无籽刺梨糖葫芦的配方及制作方法，不同于普通的糖葫芦的是该糖葫芦以无籽刺梨果实为主要材料，该糖葫芦的成串方式多样，可以把无籽刺梨果实单独成串，也可以与山楂、金橘、龙眼等果实按照一定的比例混合成串。无籽刺梨糖葫芦口味独特、营养丰富，该糖葫芦丰富了市场上现有糖葫芦的种类，具有很好的市场销售前景。 | ||||||
| 3 | 一种野生鲜山楂穿糖衣的制备方法 | CN201710229245.5 | 2017-04-10 | CN107006667A | 2017-08-04 | 丁淑端; 刘传平 |
| 一种野生鲜山楂穿糖衣的制备方法：含如下步骤：(1)、采用野生鲜山楂分拣，清洗、晾干水气、去核，(2)、用消毒竹签将山楂串成串；(3)、按一定比例的水、白糖、冰糖、麦芽糖、芝麻均匀混合；(4)、按一定比例的白糖、冰糖、麦芽糖溶入水中小火熬成糖稀；A、将经过步骤(1)、(2)的山楂串，放入备好的糖稀里快速翻滚，B、将经过步骤(1)、(2)、(4)的糖衣山楂串在糖稀里翻滚，用糯米纸包裹。其有益效果是，提供一种野生鲜山楂穿糖衣的制备方法，去除野生山楂酸味太重的缺陷，将山楂加工成穿糖衣的山楂串，酸甜适中、美味可口，是一种绿色美味食品，也可以有效的缓解“三高疾病”及肥胖病源，增加农民采摘的经济收入。 | ||||||
| 4 | 抗衰老保健棒棒糖 | CN201510970391.4 | 2015-12-22 | CN106900968A | 2017-06-30 | 史晓强 |
| 本发明属于食品领域，尤其涉及一种抗衰老保健棒棒糖。其由以下重量份的原料组成：人参提取物3～5份、海藻提取物3～5份、枸杞4～6份、蜂胶1～3份、核桃6～10份、银耳4～6份、番茄红素0.8～1.2份、木糖醇3～5份、低聚麦芽糖粉8～12份、麦芽糖浆10～15份、魔芋粉10～20份、卡拉胶5～9份、海藻酸钠2～4份、水20～30份。本发明具有补气强身、滋阴补肾、健脑强心、降“三高”、抗氧化、增强免疫力等功效；用天然色素番茄红素替代食用色素具有极强的抗氧化性，能有效清除人体自由基，延缓衰老。本发明是一种兼具食用和保健价值的休闲零食，适合所有人群，特别是老年人食用。 | ||||||
| 5 | 一种防龋齿糖果的制造方法及其棒棒糖 | CN201611268074.9 | 2016-12-31 | CN106666027A | 2017-05-17 | 俞苏鸣; 俞祖勋 |
| 本发明涉及一种防龋齿糖果的制造方法及其棒棒糖，防龋齿糖果的制造方法包括以下步骤：制造大豆肽，获得含量在90‑100%的大豆肽浓缩结晶粉末；将含量在90‑100%大豆肽浓缩结晶粉末用纯净水溶解，稀释到浓度为0.0001‑1%质量百分比的大豆肽溶液；大豆肽溶液在糖果制造流程中使用。本发明还包括用上述制造方法获得的棒棒糖。本发明运用大豆肽对人体的无害性和优异的抗菌性应用在糖果制造领域，使传统的吃糖会导致龋齿改变为吃糖果预防龋齿。 | ||||||
| 6 | 一种止咳化痰的儿童棒棒糖 | CN201510861590.1 | 2015-11-27 | CN105494868A | 2016-04-20 | 沈婉珍 |
| 本发明公开了一种止咳化痰的儿童棒棒糖，由以下重量份的原料组成：玉米糖浆5-7份、蜂蜜5-10份、木糖醇1-3份、薄荷叶0.4-0.6份、金银花0.2-0.4份、陈皮0.2-0.6份、半夏0.08-0.12份、决明子0.01-0.05份以及辅料添加剂2-3份，所述薄荷叶、金银花、陈皮、半夏以及决明子均采用纯净水蒸煮浓缩，取中药混合物的水提物备用，半夏采用炮制过的清半夏，所述辅料添加剂包括果胶、焦糖、天然香料，将玉米糖浆、蜂蜜、木糖醇与中药混合物的水提物以及辅料添加剂混合搅拌压制成型即得到成品，本发明能有效缓解儿童咳嗽、喉咙不适，及咳嗽引起的眼部干涩红痛，适用于1岁以上宝宝，能有效替代用于治疗儿童咳嗽的中、西药，温和无毒副作用，效果好，且具有洁牙防龋齿、护目护肝的作用。 | ||||||
| 7 | Croquembouche type ornament confectionery base | JP2004001956 | 2004-04-09 | JP3104533U | 2004-09-30 | 正人 谷水 |
| 【要約書】
【課題】安全かつ容易に、クロカンブッシュ型ケーキを作製するための新規なクロカンブッシュ作成用の基台を提供する。 【解決手段】 略円錐状又は角錐状の錐体部と、前記錐体部の底部を受ける土台となる土台部と、前記錐体部の頂部にトップ差込部とを含み、前記錐体部がロイヤルアイシングに対して接着力を備える部材で構成されていることを特徴とする。 また、この錐体部の部材はアクリル板その他透明プラスチック板であることが好ましい。 また、錐体部と土台部とは結合分離が自在であることが好ましい。 このようにすると、錐体部と土台部とを一体あるいは接着固定した場合と比較して、パーツを分離できる方が、各パーツごとに分解して洗浄できて清潔であり、繰返し何度でも使用できる。 【選択図】図２ |
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| 8 | Dry Powdered Comestibles | US13354252 | 2012-01-19 | US20130189391A1 | 2013-07-25 | Cole Alexander Egger |
| A composition and method of use applicable to mitigate the effects of human fatigue that includes a base composition of at least one finely powdered simple sugar and at least one finely powdered polysaccharide, a flavoring, a hinder and a single dose packaging. The powdered composition is made available in a variety of flavors within a tubular package that aids in pouring the dry contents directly into the mouth without waste, where it is easily dissolved and assimilated by the body. | ||||||
| 9 | Chocolate coated beverage creamer | US10508098 | 2003-03-14 | US07445804B2 | 2008-11-04 | Brian Lloyd; Pablo Coronel; Mandy Flint |
| An article of manufacture useful for adding creamer base to hot beverages such as coffee or tea-based beverages comprises (a) a center core comprising a creamer base (for example, the creamer base preferably comprising a high-intensity sweetener and a humectant), and (b) an outer coating at least partially encapsulating the center core, the outer coating comprising chocolate. In a preferred embodiment the chocolate comprises not more than 10 percent by weight of cocoa butter and at least 20 percent by weight of vegetable oil, and with the chocolate coating preferably having a softening point of at least about 100° F. In a preferred embodiment, the article further comprises (c) an elongate stirring member having a distal end portion, with the distal end portion connected to the outer coating. | ||||||
| 10 | Frozen dessert novelty and method for its preparation | US09846989 | 2001-05-01 | US06713101B2 | 2004-03-30 | Josephine E. Lometillo; Singhachai Surintranspanot |
| A frozen dessert novelty which is a water ice molded confection product that includes a thin translucent shell and a multi-colored core which is encased into the shell and which is visible in the product before and during consumption, and a process for preparing it. The product is mounted on a stick to facilitate handling and eating. | ||||||
| 11 | Packaged food product and process for making same | US3552980D | 1969-11-12 | US3552980A | 1971-01-05 | COOPER IRWIN; SEXTON EDWIN LEON; MELNICK DANIEL; WEGNER MARCUS I |
| A HYDROPHILIC SPREAD SUCH AS PEANUT BUTTER IS PACKAGED IN CONTACT WITH A MODIFIED SWEET AQUEOUS SPREAD, WHICH IS VIRTUALLY INDISTINGUISHABLE IN FLAVOR, TEXTURE, SPREADABILITY AND MOUTHING CHARACTERISTICS FROM A CONVENTIONAL JELLY, JAM, OR THE LIKE. THE MODIFIED SWEET AQUEOUS SPREAD, WHICH CAN READILY BE PREPARED BY MODIFYING A SUITABLE CONVENTIONAL JELLY, JAM, OR THE LIKE, HAS THE FOLLOWING COMPOSITION; FROM ABOUT 10% TO ABOUT 20% WATER; FROM ABOUT 10% TO ABOUT 20% OF A NON-AQUEOUS EDIBLE LIQUID VISCOSITY REDUCING AGENT SUCH AS GLYCERINE, THE WATER AND VISCOSITY REDUCING AGENT BEING PRESENT IN AN AMOUNT OF FROM ABOUT 25% TO ABOUT 35%; FROM ABOUT 10% TO ABOUT 30% CORN SYRUP SOLIDS; THE REMAINDER OF THE SPREAD COMPRISING WATER-SOLUBLE CARBOHYDRATES, NATURALLY-OCCURRING FRUIT SOLIDS, PLUS, IF DESIRED, MINOR AMOUNTS OF VARIOUS OPTIONAL INGREDIENTS CUSTOMARILY PRESENT IN JELLIES, JAMS, OR THE LIKE. THE SPREAD IS FURTHER CHARACTERIZED BY LESS THAN 50% OF THE NON-AQUEOUS PORTION THEREOF COMPRISING CARBOHYDRATE MATERIALS HAVING A MOLECULAR WEIGHT OF LESS THAN 200. THE TWO SPREADS CAN BE PACKAGED IN CONTACT WITH ONE ANOTHER FOR INDEFINITE PERIOD OF TIME, WITHOUT ANY WATER MIGRATING FROM THE MODIFIED SWEET AQUEOUS SPREAD INTO THE HYDROPHILIC SPREAD, AND WITHOUT ANY CRYSTALLIZATION OF THE SUGARS CONTAINED IN THE MODIFIED SWEET AQUEOUS SPREAD.
|
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| 12 | STAND-UP FUDGE KIT | US14533769 | 2014-11-05 | US20160120203A1 | 2016-05-05 | Kelly Marie ARNOLD |
| A method for preparing no-mess fudge is provided. The process for preparing no-mess fudge may include a firming container and a stand-up container. The stand-up container retains a plurality of pre-measured fudge ingredients. The stand-up container may be sleeve providing a seal on one end and a flat base on the other. In preparation of making fudge, a user may cut vents and/or tear notches through the seal. The user may then heat the stand-up container for a sufficient time to properly prepare the plurality of ingredients. The user may then knead the stand-up container for a sufficient time to properly mix the plurality of ingredients. The user may then urge the plurality of ingredients out of the stand-up container and into the firming container so that the plurality of ingredients may set to fudge of a desired hardness. | ||||||
| 13 | Toy with dissolving external features that reveal skeletal features | US10894130 | 2004-07-20 | US20060019574A1 | 2006-01-26 | Andre Solomita |
| Toy figures having dissolving external features that reveal internal skeletal features. The toy figure may be representative of a creature such as a dinosaur, animal, human, or the like. An internal portion is configured to represent a skeleton of the creature and is composed of a material that does not readily dissolve in a given liquid, such as water. An external portion represents the external features of the creature and is composed of a material that does dissolve in the given liquid. When the toy structure is immersed in the given liquid, the external portion dissolves to reveal the skeletal features represented by the internal portion. | ||||||
| 14 | Frozen dessert novelty and method for its preparation | US09846989 | 2001-05-01 | US20020164403A1 | 2002-11-07 | Josephine E. Lometillo; Singhachai Surintranspanot |
| A frozen dessert novelty which is a water ice molded confection product that includes a thin translucent shell and a multi-colored core which is encased into the shell and which is visible in the product before and during consumption, and a process for preparing it. The product is mounted on a stick to facilitate handling and eating. | ||||||
| 15 | Instant beverage article | US33851273 | 1973-03-06 | US3869555A | 1975-03-04 | HEONIS ANGELO ALEXANDER |
| A dry article for the preparation of instant beverages when combined with a liquid. The article comprises a stick, a first solid, liquid-soluble mass comprising beverage base material and at least one second solid, liquid-soluble mass comrising flavoring material for said base material. The first and second masses are bonded to the stick in side-by-side relationship, the second or flavoring mass being adjacent one end of the stick so that it can be removed if the user prefers to prepare the beverage without the flavoring material. The stick serves as a handle for the dry article and as a stirrer to facilitate dissolution of the base material and the flavoring material, if present, in the liquid.
|
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| 16 | Receptacle and support for frozen confection | US3459296D | 1967-10-20 | US3459296A | 1969-08-05 | BERG JEAN LEROY |
| 17 | Mold for frozen confections | US1150660 | 1960-02-29 | US2946207A | 1960-07-26 | HULTERSTRUM HAROLD D |
| 18 | Distribution mechanism | JP51397094 | 1993-12-16 | JP3135125B2 | 2001-02-13 | シェーン マックギル，ゲーリー |
| Viscous or semi-solid food is dispensed by sealing a portion of it into a correspondingly sized container (10), which has a deformable part (17,18), and supporting (25) the container while a plunger (29) deforms the container part (17,18) so as to discharge the food through an outlet (22) to a suitable sized receptacle (12) below the outlet. Also claimed is a deformable container having an outlet for dispensing viscous or semi-solid foods. Also claimed is a system for dispensing such foods, having a deformable container and a drive for a plunger engageable with the container to deform it and discharge the food. | ||||||
| 19 | Distribution mechanism | JP51397094 | 1993-12-16 | JPH08508157A | 1996-09-03 | シェーン マックギル，ゲーリー |
| (57)【要約】 分配機構は、主として、アイスクリームのような半固形の食品を分配するために意図されている。 機械は、食品の分量サイズの容器を分配することに特に適用をもつ。 容器（１０）には、開口端を通じて食品が充填され、その開口端には、次いで閉じ部材（１１）が嵌着される。 容器は、次いで、放出ユニット（２５、２９）の中に位置決めされ、そして、容器（１０）または閉じ部材（１１）が、ユニットの操作により変形される。 食品は、閉じ部材または容器に設けられることのできる出口を通って放出される。 | ||||||
| 20 | JPS4820304B1 - | JP4553470 | 1970-05-27 | JPS4820304B1 | 1973-06-20 | |
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