http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105166041-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate | 2015-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105166041-B |
| titleOfInvention | A kind of Yoghourt for the method and its preparation preparing Yoghourt using pickles source lactic acid bacteria |
| abstract | The present invention provides a kind of methods for preparing Yoghourt using pickles source lactic acid bacteria, and steps are as follows: (1) the screening lactobacillus bacterial strain from pickles；(2) lactic acid bacteria strains filtered out are inoculated into MRS fluid nutrient medium and carry out Multiplying culture; supernatant will be discarded after the centrifugation of bacterium solution obtained by Multiplying culture; thallus is obtained, thallus is uniformly mixed and is frozen into solid-state with sterilizing freeze drying protectant aqueous solution, then freeze-drying obtains leavening；(3) white granulated sugar and milk powder are dissolved in water, homogeneous, sterilize and adjust the temperature to 30~40 DEG C obtain modulation cream, leavening is dissolved in sterile water and forms leavening solution, leavening solution is uniformly mixed with modulation cream and is poured into container, sealing, become curdy in 40~42 DEG C of liquid into container of standing for fermentation, then 2~6 DEG C of 24~48h of placement to get.Live lactobacillus quantity in the Yoghourt of this method preparation is high, is worth with excellent nutrition and health care. |
| priorityDate | 2015-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.