http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102077874-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_db1b6de30f9f8a6bc59e3a73e308a73e |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-154 |
| filingDate | 2010-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f7dd95dbbac998dd9dae6888e23c00b0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_78c228fe728dad6c86c84490bc08abe1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0b39d32a8b8d3d82401e0225393358d4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a486afc08e433892e0b14b216800047f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_35f072faad80ac6e166dd0d0ba27c69b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_378a4613400f73ef0fb6d2ab4a7c346d |
| publicationDate | 2013-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102077874-B |
| titleOfInvention | Liquid milk product added with tartary buckwheat and naked oats flour and preparation method thereof |
| abstract | The invention relates to the field of dairy processing, in particular to a liquid milk product added with tartary buckwheat and naked oats flour and a preparation method thereof. The liquid milk product added with the tartary buckwheat and the naked oats flour comprises the following raw materials in the terms of 100 weight parts: 30 to 80 parts of milk, 0.6 to 1.5 parts of stabilizer and 5 to 20parts of the tartary buckwheat and the naked oats flour, wherein the stabilizer comprises a thickening agent and an emulsifier; and the addition ratio of the tartary buckwheat to the naked oats flouris 4:1. The liquid milk product containing the tartary buckwheat and the naked oats flour, provided by the invention, contains the milk, the tartary buckwheat and the naked oats flour with specific proportion, so that the nutrients of the milk, the tartary buckwheat and the naked oats flour are effectively combined. Moreover, consumers can feel the special flavor by taste when drinking, and henceare given with genuine and pleasant feeling. |
| priorityDate | 2010-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 134.