http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110301563-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4666766ce3e393029d5f5f30fcb2d0f3 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-21 |
| filingDate | 2019-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f44d23e4e9d4f311eedaabf6d01ae68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c1f8265373354d75337416422aa801a5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_234fb7d500560d6636fd03296f80bd99 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_833f7a2c62b6fb2ce5710e17c30f98fa http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4d0074b2778d2c2c1ef11e18d1bff3d3 |
| publicationDate | 2019-10-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110301563-A |
| titleOfInvention | A kind of fruit juice beverage with reduced fatty acid release rate in vitro and preparation method thereof |
| abstract | The invention discloses a fruit juice beverage with the function of reducing the release rate of fatty acids in vitro and a preparation method thereof. The raw materials include: resistant dextrin, polydextrose, beta-glucan, inulin, sodium iso-Vc, disodium EDTA, lemon acid, xanthan gum, guar gum, carrageenan, concentrated juice, essence, sucralose, etc.; the preparation method includes: mixing resistant dextrin, polydextrose, β-glucan, inulin, sodium iso-Vc, EDTA Disodium, citric acid, white sugar, sucralose, xanthan gum, guar gum, carrageenan were pre-dry mixed, sheared and dissolved with deionized water, then added with fruit juice and mixed well, then added to the volume of essence, heated and poured Packing, and finally pasteurized, cooled, and finished. The prepared fruit juice beverage was digested by simulating the digestive environment of human oral cavity, stomach and small intestine, and the fatty acid release rate was measured. % or less. |
| priorityDate | 2019-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 98.