http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103875804-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate | 2012-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103875804-B |
| titleOfInvention | A kind of tea flavour Yoghourt and preparation method thereof |
| abstract | The invention provides a kind of tea flavour Yoghourt and preparation method thereof, described method comprises step: cooling after heating water to boiling under natural pressure, when water temperature is down to 75 DEG C ~ 85 DEG C, add the tealeaves accounting for water weight 0.5% ~ 5%, lixiviate 15min ~ 20min is incubated under vacuum 10KPa ~ 50KPa condition, filter, filtrate is millet paste; Above-mentioned millet paste temperature is controlled, at 45 DEG C ~ 65 DEG C, add skimmed milk powder, and add stabilizing agent, white granulated sugar, mix, obtain millet paste and restore emulsion; This millet paste restores skimmed milk powder consumption 8% ~ 11% in emulsion, white granulated sugar 6% ~ 8%, stabilizing agent 0.3% ~ 0.8%; The temperature that gained millet paste restores emulsion controls at 37 DEG C ~ 42 DEG C, inoculating starter, and 37 DEG C ~ 42 DEG C are cultured to titratable acidity is 70 ~ 80 ° of T, stops fermentation, prepares a kind of tea flavour Yoghourt with better quality. |
| priorityDate | 2012-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.