http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113785883-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2240-15 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C20-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C20-02 |
| filingDate | 2021-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113785883-B |
| titleOfInvention | Processing technology of non-fermented plant-based brushed cheese |
| abstract | The invention discloses a processing technology of non-fermented plant-based brushed cheese, which is mainly prepared from the following formula: 2-5 parts of grain extract, 1-2 parts of vegetable oil, 0.5-2 parts of modified starch, and 0.2-1 part of thickener 0-2 parts of maltodextrin, 2-5 parts of water, 0.1-0.5 parts of salt, and 0.1-0.5 parts of emulsifier. The invention also discloses a non-fermented plant-based drawn cheese. The imitation cheese prepared by the invention has the same quality level and similar texture as natural cheddar cheese, mozzarella cheese and other cheeses, with higher protein content, lower fat content, excellent wire drawing performance, good melting property, less oil precipitation, and grain extraction Adding a small amount of milk fat enzymatic hydrolyzate in the process can improve the cheese flavor of the product. The processing technology is simple and the processing cycle is short, which is conducive to industrial production. |
| priorityDate | 2021-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 99.