http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103004984-B

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
filingDate 2012-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2014-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_41757bbfddfcf3a1a653bbe6458cca08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c71fda25e5ea2b469f91a9bdbb414586
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publicationDate 2014-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-103004984-B
titleOfInvention Lactobacillus plantarum fermented milk and preparation method thereof
abstract The invention discloses Lactobacillus plantarum fermented milk and a preparation method thereof, and relates to fermented milk in the technical field of microbial fermentation. The Lactobacillus plantarum fermented milk comprises the following components in percentage by mass: 84-99.5% of cow milk, 0.035-0.7% of amino acid, 0.001-0.1% of nucleotide, 0.01-15% of sweet substance, 0.1-1% of thickening agent, 0.01-0.1% of flavoring essence and 1.0*10<6>-1.0*10<7>CFU/mL of leavening. The preparation method preferably adopts a stirring manner and a solidifying manner. According to the invention, restrictive factors of Lactobacillus plantarum grow and reproduce in the milk are overcome; the fermented milk has good mouthfeel and flavor and high Lactobacillus plantarum content, thereby obtaining greatly improved probiotic function.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021137795-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110331104-A
priorityDate 2012-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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