http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111248283-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_db1b6de30f9f8a6bc59e3a73e308a73e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-137 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1315 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-137 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate | 2018-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_12c7dc3defbdbc8a8db301b37e4e6373 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_24727ae9cbb70172dc9329ed27f23ecf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f7dd95dbbac998dd9dae6888e23c00b0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5c0d02c303cd2346d584ea165ed53edd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a0c176d719c6a705e8c1904e7b8d2ff0 |
| publicationDate | 2020-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111248283-A |
| titleOfInvention | A kind of stabilizer combination and its application in preparing beverage |
| abstract | The invention belongs to the field of food, in particular to a stabilizer combination, comprising a first stabilizer and a second stabilizer; wherein, the first stabilizer is composed of the following components: 15-60 parts by weight of first modified starch, agar 1 to 10 parts by weight and 1 part by weight of gellan gum; the second stabilizer is composed of the second modified starch, high-ester pectin, optional sodium tripolyphosphate and optional sodium citrate; the second stabilizer is composed of In the stabilizer, the weight ratio of the second modified starch and the high-ester pectin is (1-9):1; the first modified starch and the second modified starch are the same or different. The present invention also relates to the use of the stabilizer combination in the preparation of beverages. The fermented milk-containing beverage containing particles prepared by the stabilizer combination of the present invention has high emulsification stability, long shelf life, relatively high viscosity, can keep particles suspended for a long time, and has good taste evaluation. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111227221-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111227221-B |
| priorityDate | 2018-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.