http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102578228-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_89647aec4ef7db6bd41c14cf3e638976 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate | 2011-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_95c8a8dac6a155d76bbd53d6b220387e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_64febfb9bafef3e827fdc7e78456cdf4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3a13b619a7ada48ffb2d3d590e35ecaf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_daf16830e27cce62de436127bc2553fa http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d3de273848f3888fdd987eeedb0b56b |
| publicationDate | 2013-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102578228-B |
| titleOfInvention | Sugar-free grain yoghurt |
| abstract | The invention relates to sugar-free grain yoghurt and a preparation method of the sugar-free grain yoghurt. Dairy products are matched with stabilizing agents, non-sugar sweeteners, sugar alcohol and hippophae rhamnoides powder to be subjected to strain fermentation and grain particle addition for obtaining the sugar-free grain yoghurt, wherein the stabilizing agents are selected from combination of pectin, gelatin, modified starch, sodium chloride and sodium pyrophosphate. The yoghurt provided by the invention solves the problems that in the prior art, hippophae rhamnoides are rich in vitamin C (Vc), the acidity is strong, and the flavor is special, so the casein crystallization is caused, the tissue state of the yoghurt is changed, and the flavor of the yoghurt is influenced. In addition, the yoghurt realizes various health care and nutrition effects of grains, various kinds of probiotics and the hippophae rhamnoides and belongs to good yoghurt meal replacing food. The yoghurt provided by the invention is suitable for being drunk by customers who cannot take sugar, and in addition, the deserved sweetness of the yoghurt is maintained. |
| priorityDate | 2011-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 61.