http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106578047-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_63024231269a93592a904e3ce68f6d76 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate | 2015-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_449a544e8686243f005b468b441b6b1b |
| publicationDate | 2017-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106578047-A |
| titleOfInvention | Original flavor yogurt |
| abstract | Original flavor yogurt. The invention belongs to the technical field of food processing. The yogurt includes, by weight, 100 parts of raw milk, 3-8 parts of a yogurt starter, 1-5 parts of a yogurt stabilizer, 2-8 parts of a yogurt structure improver, and 20-30 parts of sucrose. The yogurt stabilizer includes acid-resistant sodium carboxymethylcellulose, xanthan gum and sodium citrate. The yogurt structure improver is a whey protein water solution. The original flavor yogurt maintains the nutrients in the raw milk and contains various vitamins required by human body, such as VB1, VB2, VB6 and VB12, and has a fine and mellow taste. By addition of the yogurt stabilizer, the yogurt has a homogeneous structure, so that the yogurt is improved in stability and is prolonged in shelf life, and is improved in taste fineness. The yogurt structure improver, which belongs to a milk sourced product and is used for replacing or partly replacing a pectin product, so that the yogurt is reduced in cost and the yogurt structure improver is convenient to use. |
| priorityDate | 2015-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.