http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111213716-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ef48149e94b31c413780ca1b77012b92 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-133 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-133 |
| filingDate | 2018-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d48246cbc324ac78d2086b408f197a4 |
| publicationDate | 2020-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111213716-A |
| titleOfInvention | Preparation method of rose and water chestnut yoghourt |
| abstract | The invention discloses a preparation method of rose and water chestnut yoghourt, which is characterized by comprising the following raw materials in parts by weight: 40-50 parts of milk, 5-10 parts of rose, 25-30 parts of water chestnut, 10-15 parts of white granulated sugar and 0.2-0.5 part of strain. The rose and water chestnut yoghourt beverage prepared by the method has the advantages of uniform curd state, mellow taste, fresh ginger fragrance, oat fragrance, slight spicy taste and rich nutrition, and is a health-care beverage suitable for both the old and the young. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113100362-A |
| priorityDate | 2018-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.