http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114468055-A

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7cc9eecbc2c41ebd062597003b8beb9c
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1315
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-13
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
filingDate 2022-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_08c509f276cb92148f0e342111a3b738
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_212547cbbb0d4cd9702dcc77e1f46286
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_95479223e1e122c208038dd80a3f280a
publicationDate 2022-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-114468055-A
titleOfInvention A kind of preparation method of solidified highland barley yogurt
abstract The invention provides a method for preparing coagulated highland barley yogurt. Step 1: sterilize fresh milk for later use; step 2: prepare highland barley slurry: take highland barley powder and add it to boiling water, stir evenly, add amylase for enzymatic hydrolysis after cooling, and inactivate the enzyme Post-filtering to obtain highland barley slurry; Step 3: take sterilized fresh milk, add sucrose, starter and highland barley slurry, stir evenly in a sterile environment, ferment at a constant temperature, and after fermentation for a certain period of time, the coagulation type is obtained. Highland barley yogurt. The product obtained by the invention has unique flavor and rich nutrition, which can not only effectively expand the high-value utilization route of highland barley, but also enrich the variety of yogurt and better meet people's consumption needs.
priorityDate 2022-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID433323524
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID46173706
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID417109324
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419527785
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID612
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID93091914
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5988
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID426276732

Total number of triples: 25.