http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105996016-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8ec601317b6209f2541b9a2c9c8d1c40 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-19 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 |
| filingDate | 2016-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d09bab794b5f8b36658f1eb4596a603 |
| publicationDate | 2016-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105996016-A |
| titleOfInvention | Composite protein powder with good anti-freezing effect and preparation method thereof |
| abstract | The invention discloses a composite protein powder with good anti-freezing effect and a preparation method thereof. The preparation method is characterized in that soy isolate protein, concentrated whey protein and phospholipid are used as main raw materials; stevia rebaudiana is processed into stevia rebaudiana extract at low temperature, so that the effective ingredients and bioactivity ingredients of stevia rebaudiana can be furthest maintained, the extraction rate is high, the flavor is pure, the color and luster are natural, and the flavor of liquorice root is avoided; by scientifically compounding with main raw materials, and adding antifreeze polypeptide, dietary fiber flour, bee larval worm zymolyte and wheat malt flour, the composite protein powder with good anti-freezing effect is prepared and has the characteristics of proper mouth feel, good dissolvability, complete nutrition, strong bioactivity and wide application range. The preparation method has the advantages that by adopting the non-heat processing technique, the working efficiency is high, the consumption of energy sources is little, the environment-friendly effect is realized, the pollution is avoided, the adding of food additive and chemical additive is reduced, the food safety is effectively improved, the product quality is improved, the production cost is reduced, the low-carbon production goal is realized, and the scaled and industrial development is realized. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112641084-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115517363-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-116286371-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-116286371-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112056386-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112056386-B |
| priorityDate | 2016-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 333.