| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_41d42dda56335b56f7f1545dcbc7ca22 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-244
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-006
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-281 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-281
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-244 |
| filingDate |
2020-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c23041fb02dc81d7981aef9522832277
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed659330890961e01448a4a1d37525d1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0e88328d4d616d1b9be6de2b34f4803e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e8d2eeda2eca86202e2afc63d647091d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_242a03afeae92e59ade7228ed0d218d5 |
| publicationDate |
2020-11-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-111920033-A |
| titleOfInvention |
Preparation method of potato and whey composite protein emulsion filled with whey protein gel |
| abstract |
The invention discloses a preparation method for filling whey protein gel with potato and whey composite protein emulsion, and belongs to the technical field of food processing. The method comprises the following steps: (1) extracting potato protein from potatoes by an alkali-dissolving acid precipitation method, and freeze-drying to obtain potato protein powder; (2) preparing a potato protein solution, and combining with on-line ultrasonic treatment at medium temperature with synergistic pH shift; (3) The obtained potato protein solution and whey protein solution were mixed in different proportions as emulsifiers, and mixed with vegetable oil through mechanical dispersion and ultrasonic homogenization to prepare a composite protein emulsion; (4) using the composite protein emulsion with different protein ratios as a solvent, adding emulsion; An emulsion-filled whey protein gel was prepared using albumin as the base. The composite protein emulsion-filled whey gel prepared by the invention can significantly affect the water holding capacity and gel strength of the whey protein gel. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115039869-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115039869-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112841394-A |
| priorityDate |
2020-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |