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filingDate 2009-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2013-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bea0a4311cddf9476c4d4ef7b2e661a6
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publicationDate 2013-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-101595915-B
titleOfInvention Yoghurt added with phosphatidylcholine and preparation method thereof
abstract The invention relates to yoghurt and a preparation method thereof, in particular to yoghurt added with phosphatidylcholine favorable for liver health and a preparation method thereof, and belongs to the filed of dairy. Each 1,000 Kg of yoghurt comprises the following components by weight (after the following components are added, milk is used to quantify fermentation raw materials to 1,000 kg): 50 to 90 Kg of white granulated sugar, 3 to 10 Kg of stabilizing agent, 0.5 to 3 Kg of whey protein 80 (the content of whey protein is 80 percent), 1 to 3 Kg of the phosphatidylcholine, 0.1 to 0.8 Kg of essence, and strain 200-250 DCU. The yoghurt with the functions of supporting the liver health, maintaining and repairing hepatic tissue and balancing nutrition is obtained by taking fresh milk as a raw material and adding the phosphatidylcholine at the same time.
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