http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111248283-B
Outgoing Links
| Predicate | Object |
|---|---|
| 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> |
| grantDate | 2022-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111248283-B |
| titleOfInvention | A kind of stabilizer combination and its application in preparing beverage |
| abstract | The invention belongs to the field of food, and specifically relates to a stabilizer combination, which includes a first stabilizer and a second stabilizer; wherein, the first stabilizer is composed of the following components: 15-60 parts by weight of the first modified starch, agar 1 to 10 parts by weight and 1 part by weight of gellan gum; the second stabilizer is composed of second modified starch, high-ester pectin, optional sodium tripolyphosphate and optional sodium citrate; the second In the stabilizer, the weight ratio of the second modified starch to high-ester pectin is (1-9):1; the first modified starch and the second modified starch are the same or different. The invention also relates to the use of the stabilizer combination in the preparation of beverages. The fermented milk beverage containing particles prepared by the stabilizer combination of the present invention has high emulsification stability, long shelf life, high viscosity, can keep the particles in suspension for a long time, and has good taste evaluation. |
| 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: 39.