http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108419979-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-70 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-84 |
| filingDate | 2018-03-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108419979-B |
| titleOfInvention | Method for improving stability of vegetable protein beverage with high protein and high starch content |
| abstract | The invention discloses a method for improving the stability of a vegetable protein beverage with high protein and high starch contents, belonging to the technical field of food processing. The plant protein beverage is prepared by the processes of pretreatment of plant fruits or seeds, gelatinization, colloid milling, enzymatic hydrolysis, enzyme inactivation, blending, homogenization, filling and sterilization. In the processing process of the vegetable protein beverage, the invention combines the processes of enzyme hydrolysis, additive and high-pressure homogenization, so that the stability of the vegetable protein beverage prepared by the invention is greatly improved, and simultaneously, nutrient substances are retained to the maximum extent. The invention uses less additives and has less dosage, so that the prepared beverage can be stored at 37 ℃ for at least 6 months without precipitation and delamination. |
| priorityDate | 2018-03-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.