http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114223720-A

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filingDate 2021-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b7b615ec950a4988187a544026bbee6c
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publicationDate 2022-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-114223720-A
titleOfInvention Soybean peptide yoghourt mousse pulp and preparation method thereof
abstract The invention discloses soy peptide yoghourt mousse pulp and a preparation method thereof. The invention prepares the soy peptide yoghourt mousse pulp by mixing fresh milk or milk liquid with soy peptide, fermenting and sterilizing, and mixing the soy peptide yoghourt with mixed liquid obtained by mixing cream, skim milk powder, cheese powder, white granulated sugar and a compound emulsifying thickener with scientific proportion. The reasonable matching of the yoghourt, the soybean peptide and the compound emulsifying thickener ensures that the mousse pulp has rich nutrition and good stability, can be refrigerated for 45 days or frozen for 12 months, and has good taste and flavor. The invention has simple production process and easy operation, and can realize quantitative standardized mass production mode production.
priorityDate 2021-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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Total number of triples: 27.