http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108850171-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb6539b9f48a4e1b2b4b5fb6e6e8cbd7 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1315 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-123 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate | 2018-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108850171-A |
| titleOfInvention | A kind of soybean protein Yoghourt and preparation method thereof |
| abstract | The invention belongs to dairy produce field of food, a kind of soybean protein Yoghourt and preparation method thereof is disclosed, includes following mass parts：40-50 parts of soybean protein, 20-30 parts of milk, 5-15 parts of sugar, 5-10 parts of compound stabilizer, the present invention combination white by soybean protein and milk double-protein, complementation between animal/vegetable protein, and soybean protein Yoghourt is prepared into lactic acid bacteria combining with fermentation, it not only can be reduced with milk amount, reduce cost, moreover it is possible to solve the problems, such as that protein content is relatively low in food configuration, and be able to satisfy people to nutrition, health care, safety demand, increase pursuit of the people to taste. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111406799-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112335736-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113951322-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114158617-A |
| priorityDate | 2018-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 101.