http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109042880-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6f60c750222b31ddd2d0464854fca7c7 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-13 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate | 2018-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ae648eb9e38126b0af35224353425038 |
| publicationDate | 2018-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109042880-A |
| titleOfInvention | A kind of wormwood yoghurt and preparation method thereof |
| abstract | The invention relates to a wormwood yoghurt and a preparation method thereof, belonging to the technical field of yoghurt processing. The yogurt of the present invention is prepared from the following raw materials in parts by weight: 700-900 parts of raw milk, 20-40 parts of wormwood extract, 10-15 parts of white sugar, 3-7 parts of lactic acid bacteria, 7-9 parts of yeast, 5-10 parts of angelica extract, 0.5-1 part of astragalus extract, 1-3 parts of stabilizer and 0.5-1 part of citric acid. The present invention uses wormwood and fresh milk as main raw materials, and develops a kind of yoghurt with both the health care effect of wormwood and the nutritional value of yoghurt through lactic acid bacteria fermentation, which increases their market value when they are produced in a single way, and enriches the varieties of yoghurt. At the same time, it broadens the utilization ways of wormwood deep processing. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109997913-A |
| priorityDate | 2018-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.