http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104161119-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7864178b0b8637b36225d25d23cf5037 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-133 |
| filingDate | 2013-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cd9166f7a8d0a2109fa2982e1ae83c4a |
| publicationDate | 2014-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104161119-A |
| titleOfInvention | Production method for grape yoghourt |
| abstract | The invention relates to a production method for grape yoghourt, and belongs to the field of yoghourt production. The defect that general milk lacks the sourness and the nutrition of grapes can be effectively overcome. The production method comprises the following steps: 3 kilograms of grapes are put in a pond to be soaked for 20 minutes, then clean water is used for cleaning the soaked grapes once, then the grapes are put in a juice extractor to extract grape juice, the grape juice is filtered once by a filter net, and the obtained grape juice is loaded into plastic drums for standby; and 100 grams of white sugar, 10 kilograms of fresh milk, 5 grams of citric acids, 0.1 gram of sodium benzoate, 0.2 gram of edible essence and 1 kilogram of water are put in a mixer to be uniformly mixed, then bacteria are killed at a high temperature, the sterilized raw materials are poured into containers, then 1 kilogram of the grape juice is added, and the containers are covered with lids for fermentation for 5 hours. The method is mainly used for producing the yoghourt. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107173439-A |
| priorityDate | 2013-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.