http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103843894-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 |
| filingDate | 2012-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103843894-B |
| titleOfInvention | Keep the method for the viable count in Yoghourt or active lactic acid bacteria drink |
| abstract | The invention provides a kind of method of the viable count kept in Yoghourt or active lactic acid bacteria drink, namely, the present invention relates to the new opplication of rhodiola root, the specifically application of rhodiola root viable count stability in maintenance Yoghourt and sour milk beverage shelf life, and/or the application in the growth suppressing acidity in Yoghourt.Present invention also offers and be a kind ofly added with the Yoghourt of rhodiola root and the preparation method of active lactic acid bacteria drink.The present invention is with Yoghourt and active lactic acid bacteria drink for carrier, and with the addition of rhodiola root, it is constant that obtained Yoghourt and active lactic acid bacteria drink can maintain lactic acid bacteria sum in shelf life; And after Acidity reaches 130 ° of about T, the growth of Yoghourt acidity is suppressed.The present invention, by reasonably filling a prescription and appropriate technique, makes obtained Yoghourt and active lactic acid bacteria drink goods have good local flavor, mouthfeel and good shelf life viable bacteria stability. |
| priorityDate | 2012-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.