http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110771685-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e5fcee97b08bb78b57c090b73823cf30 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-137 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1322 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-137 |
| filingDate | 2019-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d068bd84b9f32a2bae85024e189d208 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_14f00a37f1a5cfd474ce556ffa1ddf63 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d5d4038312ea6c34155dd297249a3adb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b2c59e54b3f01fff2b47eea1df747c77 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61c87088f5dff865e0aed13b0830abf9 |
| publicationDate | 2020-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110771685-A |
| titleOfInvention | Brown lactobacillus beverage stabilizer, brown lactobacillus beverage and preparation method |
| abstract | The invention relates to the technical field of dairy product processing, in particular to a brown lactobacillus beverage stabilizer. The brown lactobacillus beverage stabilizer comprises a component A with the content of 76-82 wt% relative to the stabilizer, wherein the component A is selected from one or more of sodium carboxymethylcellulose, pectin, gellan gum, konjac gum, locust bean gum, guar gum and acacia gum. The invention provides a brown lactic acid bacteria beverage stabilizer which is prepared by mixing and compounding a component A and a component B according to a certain proportion, can effectively improve the stability of lactic acid bacteria beverage products, can prevent protein deposition and prolongs the shelf life of the products. The lactobacillus beverage produced by the stabilizer has uniform and stable state within the quality guarantee period of 6 months, no water separation, layering and obvious precipitation, proper sour and sweet taste, refreshing and delicious taste and unique flavor. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115462416-A |
| priorityDate | 2019-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 61.