http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109580881-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b94d0154979f0f63f9073e0c5a8d4b87 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N33-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate | 2018-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bde74669c01600b76af94902310de192 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4ebebea82fd613bfbf12c65a8b8f9287 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43b3d1b751a654c4e0bfdfaed6de521c |
| publicationDate | 2019-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109580881-A |
| titleOfInvention | Method for evaluating yogurt products based on visual analog scale |
| abstract | The method for evaluating yogurt products based on visual analog scale, and the method for evaluating coagulable yogurt with denatured whey protein, by optimizing the sensory evaluation system of yogurt products, and replacing traditional sensory scoring with VAS evaluation table with more prominent visual attributes Based on the table and verified, it can simplify and save the cost of product sensory evaluation and improve the efficiency of enterprises in producing new products, thereby shortening the cycle of final product introduction to the market and enhancing the market competitiveness of products. The described coagulating yogurt with added denatured whey protein uses raw milk to prepare demineralized whey protein, obtains different thermally denatured whey proteins under different heating conditions and adds it to the raw milk, then adds white sugar, and adds lactic acid bacteria for fermentation. That's it. The above evaluation method is used for the yogurt prepared by this method. After the real experience and evaluation of the experimenter, which product is the most popular and the technological parameters of the product can be obtained, which can provide guidance for future generation and research and development. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110174330-A |
| priorityDate | 2018-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.