http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103609697-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate | 2013-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103609697-B |
| titleOfInvention | A kind of Cheese-flavor yoghourt and preparation method thereof |
| abstract | The invention discloses a kind of Cheese-flavor yoghourt and preparation method thereof, relate to fermented dairy product manufacture field.This Cheese-flavor yoghourt key component, by mass percentage: raw milk 84.3 ~ 99.33%; Cheese powder 0.5 ~ 3%; Buffer salt 0.05 ~ 0.2%; Sweetener 0.02 ~ 12%; Thickener 0.1 ~ 0.5%; Ferment agent for sour milk inoculum concentration 1 × 10n 6 ~ 1 × 10n 7 cFU/g; The mass percent sum of each component is 100% above.This preparation method: the 1. dissolving of cheese powder and hydration; 2. product batching; 3. homogeneous sterilization; 4. product fermentation; 5. stir water-bath cooling or turn over cylinder cooling; 6. product filling with refrigeration after-ripening.Product special flavour of the present invention is strong; Product is nutritious; Product fermentation time reduction. |
| priorityDate | 2013-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.