http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102144667-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/A23C9-13 |
| filingDate | 2011-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-11-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_04a39acd1b79990ea9c26e48b7cdcded http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9d1c412db60e6639d7e4f0df349e5d36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a608a66a94ccdbde10b8dff9f6d794e6 |
| publicationDate | 2013-11-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102144667-B |
| titleOfInvention | Method for preparing active lactobacillus drink rich in conjugated linoleic acid by biotransformation |
| abstract | The invention provides active lactobacillus drink rich in conjugated linoleic acid and a preparation method of the active lactobacillus drink. The method provided by the invention comprises the following steps of: mixing the linoleic acid with the oleophylic stearic acid direactive glyceride to prepare the linoleic acid emulsion, wherein the oleophylic stearic acid direactive glyceride is 1%-2% of the linoleic acid by weight; adding the linoleic acid emulsion into raw milk, wherein the additive amount is 1%-5%; then, homogenizing, sterilizing and cooling to 40-44 DEG C, adding the fermentation strains containing the lactobacillus plantarum, fermenting at 40-44 DEG C for 6-10 hours, and stopping the fermentation when the pH value is about 3.9-4.1 to obtain the acidophilus milk bases; and diluting the acidophilus milk bases to obtain the active lactobacillus drink rich in the conjugated linoleic acid. In the method, the technological conditions are rationally controlled, so that the prepared active lactobacillus drink rich in the conjugated linoleic acid has special flavor, fresh taste and excellent stability. |
| priorityDate | 2011-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 205.