http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110477104-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_621dc806ad42502ff8427deeb17d1889 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate | 2019-09-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_09de056d457ece06436c7d75ca34edcd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1613bb8491ed171be86571cfd3730252 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dc7b7f4391275f6a93baf8c9e45a399c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_616d33a95f37b75984697ddc7259baeb |
| publicationDate | 2019-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110477104-A |
| titleOfInvention | A kind of preparation method and product of high-calcium fermented milk |
| abstract | The invention provides a method for preparing high-calcium fermented milk and its products. The preparation method includes the following steps: firstly prepare high-calcium protein powder, sweet substances and milk, and the high-calcium protein powder is selected through the preparation of casein micelles High-calcium protein powder with a calcium content ≥ 2000mg/100g made after separation and concentration, based on the total amount of finished high-calcium fermented milk as 100%, the weight percentage of sweet substances is 7.2-9.1%, and the high-calcium The weight percentage of protein powder and milk is limited to the total content of calcium in the high-calcium protein powder and milk in the finished product ≥ 120mg/100ml, and the milk uses milk with a calcium content of 95~115mg/100g; After the powder and the sweet substance are mixed, put them into the preheated milk at 20-30°C and mix well; then quickly cool to 4-10°C; finally preheat to 65-70°C and homogenize. and sterilized, cooled, and fermented by adding bacteria for fermentation of dairy products to obtain finished products. The high-calcium fermented milk prepared by the invention can meet consumers' health needs for high-calcium fermented milk products without food additives. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111345347-A |
| priorityDate | 2019-09-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.