http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109527184-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/A23G9-327 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32 |
| filingDate | 2018-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109527184-B |
| titleOfInvention | Low-fat ice cream and preparation method thereof |
| abstract | The invention discloses a low-fat ice cream and a preparation method thereof, the low-fat ice cream initiatively controls the mass fraction of lauric acid in vegetable oil as a raw material in the ice cream, and can obviously reduce the reaggregation degree of fat globules after the ice cream raw material is homogenized, thereby indirectly increasing the number and the total surface area of the fat globules, and finally, after the fat content of the ice cream is reduced, the low-fat ice cream can still keep excellent taste and melting resistance. The preparation method can remarkably reduce the volume of fat globules and increase the number of fat globules and the total surface area by optimizing the homogenizing pressure in the process of preparing the low-fat ice cream. |
| priorityDate | 2018-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.