http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104921230-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2fa5fa05eb6e783770d12a82f1a5a799 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-70 |
| filingDate | 2015-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b0a118550ab57c7e722f606894522c31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fb356a0c6b057c3ccac694cba67d3741 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_215d8c3bc6df97a264a5294d14aa8be1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_076178456439fa19da09bf6749092034 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_71cdf7d4285f5e144351cd2f009ce570 |
| publicationDate | 2015-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104921230-A |
| titleOfInvention | Purple sweet potato milky beverage and processing technology thereof |
| abstract | The invention relates to a purple sweet potato milky beverage and a processing technology thereof and belongs to the technical field of health-care foods. The purple sweet potato milky beverage is characterized in that natural food materials are adopted and artificially synthesized essence, artificially synthesized pigments and artificially synthesized preservatives are not added. By taking fresh purple sweet potatoes as a main raw material, the purple sweet potato milky beverage is prepared through the steps: cooking and gelatinization, high pressure homogenization, mixing, sterilization and packaging. According to raw material treatment, the raw material is firstly cooked and then smashed and oxygen is isolated by water, so that enzymatic oxydative browning of anthocyanins from purple sweet potatoes is avoided. According to the processing method, high pressure homogenization is adopted, so that layered settlement of the product is avoided and the product stability is improved; in addition, an auxiliary material milky powder is further introduced, so that the texture, the taste, the flavor and the nutritional value of the purple sweet potato milky beverage are obviously improved and enhanced. The obtained purple sweet potato milky beverage is bright and attractive in color, and is fine, smooth and lubricant in organization structure. The purple sweet potatoes and the milk bring out the best in each other in flavor, the content of sugar is lower than that of a conventional beverage, and the purple sweet potato milky beverage is low in quantity of heat and high in health-care value. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109259050-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115413712-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106666033-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115413712-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115363100-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115363100-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106262902-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113907223-A |
| priorityDate | 2015-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.