http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109430405-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_66e14891ed87b705b60e44596c647cfd http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b3fc06e27e21e99d8f0c749379ca5a7b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-137 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-133 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-137 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-133 |
| filingDate | 2018-12-20^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_35cf94ec27f524776bcff8e4ded5ac4a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c3fa24f83dac5039fc2b158dd259648a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d013c73c27bb84893c2bd5eb111ce4d6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6e3f2535605afff73490f65c344483e8 |
| publicationDate | 2019-03-08^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109430405-A |
| titleOfInvention | Preparation method of plateau-consuming beef yoghurt containing konjac dietary fiber |
| abstract | The invention discloses a preparation method of a high-altitude yoghurt containing konjac dietary fiber, comprising the following steps: Step 1: rinsing and dicing the konjac, adding twice the mass of water refining, repeating once, then adding alkali water Adjust the pH to 10, put it in a water bath of 60-80 °C while stirring, heat it, fully swell, then keep it in hot water above 90 °C for 1 hour, take it out to cool to room temperature, cut into cubes of 1~3mm side length, Get konjac tofu diced; Step 2, according to the weight, take 100 parts of fresh milk to add 0 ~ 10 parts of thickener and 5 ~ 20 parts of konjac tofu, 5 - 10 parts of sweetener, stir evenly, at 90 ~ 5 ° 15 min at 95 ° C, to obtain a mixed solution; Step 3, at a temperature of 43 ° C ~ 45 ° C, in the mixture into the mixed bacteria Lactobacillus: Streptococcus thermophilus = 1..1 mixed strain, 43 ° C Insulation fermentation at ~45 °C for 3-8 h; then at 1-5 °C for 6-12 hours to obtain high-altitude yoghurt containing konjac dietary fiber. |
| priorityDate | 2018-12-20^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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