http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111887295-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d54d672c36a50cddfcc17ce7583f0f10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1544 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1528 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-154 |
| filingDate | 2020-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_656f9d18598389e43ff05ea8ec577eba http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8969875a29f3db53aacc121cf34c8019 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9759a18f3dd2fde59cbbe6b5556fb7a3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_644158bb473bc7c681bde3e9215c1e67 |
| publicationDate | 2020-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111887295-A |
| titleOfInvention | Milk drink with high fat content and preparation method and application thereof |
| abstract | The invention discloses a milk drink with high fat content, a preparation method and application thereof, and relates to the technical field of dairy products. The formula of the high-fat milk beverage comprises, in terms of mass percentage, vegetable oil 28-36%, whole milk powder 3-11%, first emulsified thickener 1.5-3%, and second emulsified thickener 2.5-3.5% , acidity regulator 0.6-1% and surplus water, the fat content of the high-fat milk drink is 30-40%; Wherein, the first emulsifying thickener is sodium caseinate; Ingredients include glycerol monostearate, polyglycerol fatty acid esters, xanthan gum, and microcrystalline cellulose. The first emulsifying thickener and the second emulsifying thickener are used together, especially suitable for products with high fat content, good thermal stability, easy to disperse, can ensure that the product has high fat content, and the emulsification and thickening effect can be guaranteed. , the stability is better. |
| priorityDate | 2020-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.