http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-202045031-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e2a3db1145053398a14432548c3923ee |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-46 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 |
| filingDate | 2019-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_421a447e31aa8c701491811004bfe2dc |
| publicationDate | 2020-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-202045031-A |
| titleOfInvention | Method for making plant-based yogurt by fermenting soybean milk with specific lactic acid bacteria combination |
| abstract | A method for producing plant-based yogurt by fermenting soy milk with a combination of specific lactic acid bacteria is a natural plant-based yogurt that can inhibit the activity of α-glucosidase and has no side effects. Mainly use Streptococcus thermophilus and Pediococcus lactis as the basal bacteria, and then combine the Pediococcus pentosaceus strains. After 12 hours of fermentation at 35°C, the viscosity, pH, acidity, soy isoflavone glycosides (Daidzein) and Genistein concentration. With this, high viscosity, pH between 4.2 and 4.5, acidity between 1.8 and 2% calculated as lactic acid, high hydrolysis of non-glycosyl isoflavones Daidzein and Genistein, and inhibition of α-glucosidase enzyme activity Soymilk yogurt with the ability to use Daidzein and Genistein to inhibit the enzyme activity of α-glucosidase that breaks down sugars in the human intestine, reducing the production and absorption of glucose, delaying blood sugar rise and avoiding obesity, and does not have a strong smell The smell of beans can increase consumer acceptance. |
| priorityDate | 2019-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 75.