http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109480135-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2018-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109480135-B |
| titleOfInvention | Coconut juice beverage stabilizer and method for preparing coconut juice beverage by using same |
| abstract | The invention relates to the field of beverages, and discloses a coconut juice beverage stabilizer and a method for preparing coconut juice beverage by using the same, wherein the stabilizer comprises, by total weight of 100g, 0.5-80g of emulsifier, 0.2-15g of thickener, 0.1-10g of acidity regulator and 0-50g of white granulated sugar. The emulsifier is stable multilayer emulsion particles formed by compounding a micromolecule emulsifier with a protein macromolecule emulsifier, emulsifying by combining titanium dioxide or hydrophilic fumed silica ultrafine solid particles and finally embedding by using octenyl succinic acid starch sodium. The coconut juice beverage product prepared by the compound stabilizer has the advantages of little fat floating, little sediment, no obvious black sediment, fresh mouthfeel and the like in shelf life. |
| priorityDate | 2018-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.