http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109527186-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0bc05af7739d6324cb919a0bde0cc625 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-363 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-36 |
| filingDate | 2018-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c54a9a826c909a537e2484e2574fc7b4 |
| publicationDate | 2019-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109527186-A |
| titleOfInvention | A kind of preparation method of natto ice cream |
| abstract | The present invention provides a kind of preparation method of natto ice cream, steps are as follows: the milk that production is crossed through fermenting bacillus natto；Mixing；Sterilization；Homogeneous；Cooling, aging；It congeals.The present invention enriches the kind of existing ice cream, a kind of natto ice cream of Promethean invention；The effective component of natto can be made to be dissolved in the delicious fine and smooth mouthfeel of ice cream well, people is made to be easier to receive；By the fermentation of Bacillus natto, health-care components are rich in ice cream, body immunity can be improved in long-term consumption. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115119894-A |
| priorityDate | 2018-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.