http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103211197-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 |
| filingDate | 2013-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103211197-B |
| titleOfInvention | High-concentration fermented milky flavor base, and preparation method and application thereof |
| abstract | The invention discloses a high-concentration fermented milky flavor base, and a preparation method and application thereof. The preparation method comprises the following steps of: (1), dissolving full-fat milk powder, dried skim milk powder or mixture of both, and anhydrous cream in water, to obtain high-concentration reconstituted milk; (2), homogenizing the obtained reconstituted milk, hydrating, sterilizing and cooling; (3), adding a lactic acid bacteria starter and enzyme preparation in the reconstituted milk obtained in the step (2), then fermenting and carrying out enzymolysis, to obtain high-concentration fermented milk base; and (4), milling the obtained fermented milk base by a colloid mill, homogenizing, sterilizing while stirring and finally cooling to normal temperature, so as to obtain the high-concentration fermented milky flavor base. In the flavor base, the protein content is between 5% w/w and 10% w/w, the titration acidity is between 250 degrees T and 450 degrees T, and the amino acid nitrogen content is 0.11g/100mL at least; and the high-concentration fermented milky flavor base has the advantages of relatively high acidity, rich aroma and natural, mild and abundant fermented flavor, and can be used for aroma enhancement of baked foods. |
| priorityDate | 2013-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 63.