http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107242294-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-13 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate | 2017-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107242294-B |
| titleOfInvention | Fermented yoghurt added with compound thickener |
| abstract | The invention relates to fermented yoghurt, in particular to fermented yoghurt added with a compound thickener. The invention selects modified starch, pectin and konjac gum as thickeners, takes the acidity, viscosity and water separation rate of the fermented yoghurt as evaluation indexes, and provides the following optimal addition proportions of the modified starch, the pectin and the konjac gum in the yoghurt as a compound thickener: 0.45 percent; 0.05 percent; 2.5 percent. The modified starch, the pectin and the konjac gum are compounded, so that the effect of the pectin on improving the sensory quality of the yogurt can be kept, the effect of the modified starch and the konjac gum on improving the acidity, viscosity and water separation rate of the yogurt can be kept, the defect that the pectin influences the acid production of the yogurt is overcome, the fermentation is promoted, and the acid production is increased. |
| priorityDate | 2017-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 18.