http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103749699-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/A23C9-156 |
| filingDate | 2014-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2ae6aeda613b8838a7b67fe6e9603fef http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_93b04790c7864b330a25a9a56f5bac0b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b747b0305dc3e13b91df5853f1da33c4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_987c6facab6906a57d087dedf66b211e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8f661c501f47771966cd85f58f2629b9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d6dc0d6b6466f06dcb9053daea7a366 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e4a36b01897c57dbbfa5bd96fe27e548 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58a4f8b0a093f9b3f25ff22af5be52cd |
| publicationDate | 2015-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103749699-B |
| titleOfInvention | Cheese liquid milk and preparation method thereof |
| abstract | The invention discloses cheese liquid milk and a preparation method thereof. The chess liquid milk comprises the following components: 30-90% of raw milk, 0.5-3% of cheese powder, 0.02-2% of yolk powder, 0.01-5% of dilute cream, 0.05-0.2% of emulsifier, 0.05-0.3% of stabilizer and the balance of water. The preparation method comprises the following steps: heating the raw milk to 70-90 DEG C, uniformly mixing with 70-90% of the emulsifier, the stabilizer, the dilute cream, the yolk powder and the water to obtain a feed liquid A; heating the cheese and the rest emulsifier to 65-80 DEG C, melting for 15-25 minutes, uniformly stirring and mixing to form an emulsion and obtain a feed liquid B; mixing the feed liquid A with the feed liquid B, standardizing protein and fat and carrying out second-level homogenizing; firstly carrying out pre-sterilization and then carrying out immersion type super-high temperature instant sterilization to obtain the cheese liquid milk. By means of the preparation method disclosed by the invention, the phenomenon of pipeline blockage or pipe wall serious coking is incapable of happening when the product is sterilized. |
| priorityDate | 2014-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.