http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103155978-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e06c0354d29ffdd52e7722184109f604 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate | 2011-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed093773de540425b642db18a2a0d263 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1d739c60c994ecb86baf62bc85d69d26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1aaf6c3ce07b0fa23ad58a5dceb5840c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5b18468a7494c668f446af0bce7a7316 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fdc25ad3b2062fd9d588610cee2af68c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_93b04790c7864b330a25a9a56f5bac0b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0691b7a574b436c16b65d33e5c9a6d6c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_70ebac0b9f4150dc8cf5c0dabdbeb197 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_34959ad47973d74624bb2d856c8da925 |
| publicationDate | 2014-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103155978-B |
| titleOfInvention | Low-fat fermented dairy product, preparation method thereof and application of collagen peptide |
| abstract | The present invention discloses a low-fat fermented dairy product and a preparation method thereof. The method comprises the steps of: (1) mixing and stirring a component A and 0-5% of collagen peptide, performing secondary homogenization, performing sterilization, cooling to get a liquid A; mixing and stirring a component B and 0-5% of collagen peptide, performing secondary homogenization, sterilizing to get a liquid B; wherein the component A and the component B respectively comprises 20-60% of low-fat milk and 0.1-1% of a thickener; the total amount of collagen peptide is 2-5% and the molecular weight is 2000-6000 daltons; and total amount of low-fat milk is 70-95%; (2) inoculating fermentation bacteria in the liquid A, keeping warm for fermentation, and cooling; and (3) mixing and stirring a fermented milk base material and the liquid B, and performing sterile secondary homogenization. The invention also discloses application of collagen peptide in a low-fat fermented dairy product. The low-fat fermented dairy product of the present invention is beneficial to bone health and beauty, good in taste, moderate in viscosity, and suitable for daily diet and long-term consumption of general population of all ages. |
| priorityDate | 2011-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 80.