http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107616225-A

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Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5f10e468c146f534a1b670445e650a30
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
filingDate 2016-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2018-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-107616225-A
titleOfInvention The preparation method of soybean sour milk beverage
abstract The preparation method of soybean sour milk beverage provided by the present invention comprises the following steps:1) 8~10 times of water is added after the washing soybean immersion after will be selected and carries out screenings separation;2) the big soybean milk liquid after screenings is separated is with fresh milk by 1:2 weight is than mixing;3) above-mentioned mixed serum is placed in 410~450 mesh milled processed twice, the purpose is to carry out deodorant to go smell of mutton to handle;4) material after grinding is cooled to 30~50 DEG C, adds appropriate white granulated sugar injection fermentation tank, probiotics strain of the access 1~2% by the progressive domestication of successive and culture, fermented;6) the semisolid material that will be fermented, colloid mill breast conjunction processing is carried out after adding 1~3 times of water, 2~6 ‰ stabilizer, appropriate white granulated sugar and xylitol mixing;7) it is 25~50Kg/cm the material after milling treatment of colloid to be placed in into pressure 2 High pressure homogenizer in make further newborn conjunction processing;8) above-mentioned material is subjected to sterilization treatment, produces soybean sour milk beverage.The present invention, which has, is rich in animal/vegetable protein, and the beneficial effect being easily absorbed by the human body.
priorityDate 2016-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 17.