http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106615141-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1565 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-152 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-156 |
| filingDate | 2016-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106615141-B |
| titleOfInvention | Cow's milk protein-anion polysaccharide emulsion stabilizer and its application |
| abstract | The invention discloses a kind of preparation methods of cow's milk protein anion polysaccharide emulsion stabilizer, solve the problems, such as that stablizing effect existing for existing emulsion stabilizer is poor, shelf life is short.Technical solution includes following parts by weight raw material：0.3~0.6 part of cow's milk protein, 0.3~0.6 part of anion polysaccharide, 75.7~87.3 parts of water；Preparation method is：Cow's milk protein is dissolved in water, adjusts pH 7, then 65~95 DEG C it is high-temperature denatured after, be cooled to 15~25 DEG C, then adjust pH value as 4~8, add in anion polysaccharide and stir to dissolving to get to cow's milk protein anion polysaccharide emulsion stabilizer.The present invention it is in good taste, raw material is easy to get, it is safe and healthy, have good emulsifying effectiveness, the stability of milk beverage can be effectively improved, extend the shelf life of product. |
| priorityDate | 2016-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.