http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103125596-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate | 2011-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103125596-B |
| titleOfInvention | Solidified-type yoghurt and preparation method thereof |
| abstract | The invention discloses solidified-type yoghurt. The materials of the solidified-type yoghurt comprise non-reactive milk, lactic acid bacteria and solidified-type yoghurt thickening agents. The materials of the solidified-type yoghurt further comprise 0.02-0.15% by weight of gellan gum and 8-15% by weight of edible particles. The invention further discloses a preparation method of the solidified-type yoghurt. By means of improvement of a colloid structure of the yoghurt, the added edible particles can be uniformly suspended in the solidified-type yoghurt system, and a solidified-type yoghurt product which is good in taste and form is obtained. The preparation method of the solidified-type yoghurt is simple in process and suitable for large-scale production. The solidified-type yoghurt has the edible particles, and is smooth in appearance, glossy, and fine and mellow to taste, forms of the solidified-type yoghurt are increased, and taste is enriched. |
| priorityDate | 2011-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.