http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107801775-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1315 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate | 2017-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107801775-B |
| titleOfInvention | High-protein low-whey-precipitation soybean protein yoghourt and slow heat treatment preparation method |
| abstract | The invention relates to a soy protein yoghourt with high protein and low whey precipitation and a slow heat treatment preparation method, and the soy protein yoghourt comprises the following raw material components in percentage by mass: 2-5% of isolated soy protein, 2-8% of concentrated milk protein, 60-80% of whole milk, 1-4% of grease, 4-8% of cane sugar, 0.04-0.06% of leaven, 0.2-1% of vegetable protein taste modifier and the balance of water. The invention promotes the soybean protein to have better network structure and water retention when forming acid gel by slow heat treatment of the soybean protein isolate, and further solves the problem of separation of yoghourt whey by increasing the addition amount of the soybean protein in the yoghourt. Meanwhile, the inevitable bitter and astringent taste of the soybean protein in the production process can be improved for good masking, and the good flavor of the milk protein fermented independently can be achieved. |
| priorityDate | 2017-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.