Yoghourt containing spirulina astaxanthin and preparation method thereof
The invention discloses yoghourt containing spirulina astaxanthin and a preparation method thereof, and the yoghourt containing spirulina astaxanthin prepared by the method is prepared from the following fermentation raw materials in parts by mass: 5-20 parts of a spirulina astaxanthin aqueous solut...
Gespeichert in:
| Hauptverfasser: | , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | chi ; eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | YU TING JIANG QIANQIAN WEI JIASHUANG HE QIUYAN ZHANG JIAN XIAO CAI LI LINGYAN |
| description | The invention discloses yoghourt containing spirulina astaxanthin and a preparation method thereof, and the yoghourt containing spirulina astaxanthin prepared by the method is prepared from the following fermentation raw materials in parts by mass: 5-20 parts of a spirulina astaxanthin aqueous solution, 30-50 parts of fresh milk, 1-6 parts of white granulated sugar and 0.02-0.2 part of a compound fermentation strain, as a preferable technical scheme of the invention, the yogurt is prepared from the following fermentation raw materials in parts by mass: 5-15 parts of a spirulina astaxanthin aqueous solution, 25-35 parts of fresh milk, 2-5 parts of white granulated sugar and 0.03-0.06 part of a compound fermentation strain, and as a preferable technical scheme of the invention, the spirulina astaxanthin aqueous solution is prepared from the following raw materials: 0.01%-0.5% of spirulina and 0.02%-0.05% of astaxanthin. As a preferable technical scheme of the invention, the spirulina astaxanthin aqueous solutio |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN114847346A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN114847346A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN114847346A3</originalsourceid><addsrcrecordid>eNqNyrEKwkAMANBbHET9h_gBDqWHupaidHJycSqhTXuBmoS7FPx8Fz_A6S1vG7qXzknX7DCoOLKwzFCM87qwIGBx_KB4YgGUESyTYUZnFXiTJx3BE2XSaR82Ey6FDj934Xi_PdvuRKY9FcOBhLxvH1UVr_FSx3NT_3O-MTY1Zg</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Yoghourt containing spirulina astaxanthin and preparation method thereof</title><source>esp@cenet</source><creator>YU TING ; JIANG QIANQIAN ; WEI JIASHUANG ; HE QIUYAN ; ZHANG JIAN ; XIAO CAI ; LI LINGYAN</creator><creatorcontrib>YU TING ; JIANG QIANQIAN ; WEI JIASHUANG ; HE QIUYAN ; ZHANG JIAN ; XIAO CAI ; LI LINGYAN</creatorcontrib><description>The invention discloses yoghourt containing spirulina astaxanthin and a preparation method thereof, and the yoghourt containing spirulina astaxanthin prepared by the method is prepared from the following fermentation raw materials in parts by mass: 5-20 parts of a spirulina astaxanthin aqueous solution, 30-50 parts of fresh milk, 1-6 parts of white granulated sugar and 0.02-0.2 part of a compound fermentation strain, as a preferable technical scheme of the invention, the yogurt is prepared from the following fermentation raw materials in parts by mass: 5-15 parts of a spirulina astaxanthin aqueous solution, 25-35 parts of fresh milk, 2-5 parts of white granulated sugar and 0.03-0.06 part of a compound fermentation strain, and as a preferable technical scheme of the invention, the spirulina astaxanthin aqueous solution is prepared from the following raw materials: 0.01%-0.5% of spirulina and 0.02%-0.05% of astaxanthin. As a preferable technical scheme of the invention, the spirulina astaxanthin aqueous solutio</description><language>chi ; eng</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PERFORMING OPERATIONS ; PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL ; SEPARATION ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TRANSPORTING</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220805&DB=EPODOC&CC=CN&NR=114847346A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220805&DB=EPODOC&CC=CN&NR=114847346A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YU TING</creatorcontrib><creatorcontrib>JIANG QIANQIAN</creatorcontrib><creatorcontrib>WEI JIASHUANG</creatorcontrib><creatorcontrib>HE QIUYAN</creatorcontrib><creatorcontrib>ZHANG JIAN</creatorcontrib><creatorcontrib>XIAO CAI</creatorcontrib><creatorcontrib>LI LINGYAN</creatorcontrib><title>Yoghourt containing spirulina astaxanthin and preparation method thereof</title><description>The invention discloses yoghourt containing spirulina astaxanthin and a preparation method thereof, and the yoghourt containing spirulina astaxanthin prepared by the method is prepared from the following fermentation raw materials in parts by mass: 5-20 parts of a spirulina astaxanthin aqueous solution, 30-50 parts of fresh milk, 1-6 parts of white granulated sugar and 0.02-0.2 part of a compound fermentation strain, as a preferable technical scheme of the invention, the yogurt is prepared from the following fermentation raw materials in parts by mass: 5-15 parts of a spirulina astaxanthin aqueous solution, 25-35 parts of fresh milk, 2-5 parts of white granulated sugar and 0.03-0.06 part of a compound fermentation strain, and as a preferable technical scheme of the invention, the spirulina astaxanthin aqueous solution is prepared from the following raw materials: 0.01%-0.5% of spirulina and 0.02%-0.05% of astaxanthin. As a preferable technical scheme of the invention, the spirulina astaxanthin aqueous solutio</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>PERFORMING OPERATIONS</subject><subject>PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL</subject><subject>SEPARATION</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TRANSPORTING</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyrEKwkAMANBbHET9h_gBDqWHupaidHJycSqhTXuBmoS7FPx8Fz_A6S1vG7qXzknX7DCoOLKwzFCM87qwIGBx_KB4YgGUESyTYUZnFXiTJx3BE2XSaR82Ey6FDj934Xi_PdvuRKY9FcOBhLxvH1UVr_FSx3NT_3O-MTY1Zg</recordid><startdate>20220805</startdate><enddate>20220805</enddate><creator>YU TING</creator><creator>JIANG QIANQIAN</creator><creator>WEI JIASHUANG</creator><creator>HE QIUYAN</creator><creator>ZHANG JIAN</creator><creator>XIAO CAI</creator><creator>LI LINGYAN</creator><scope>EVB</scope></search><sort><creationdate>20220805</creationdate><title>Yoghourt containing spirulina astaxanthin and preparation method thereof</title><author>YU TING ; JIANG QIANQIAN ; WEI JIASHUANG ; HE QIUYAN ; ZHANG JIAN ; XIAO CAI ; LI LINGYAN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN114847346A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2022</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>PERFORMING OPERATIONS</topic><topic>PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL</topic><topic>SEPARATION</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TRANSPORTING</topic><toplevel>online_resources</toplevel><creatorcontrib>YU TING</creatorcontrib><creatorcontrib>JIANG QIANQIAN</creatorcontrib><creatorcontrib>WEI JIASHUANG</creatorcontrib><creatorcontrib>HE QIUYAN</creatorcontrib><creatorcontrib>ZHANG JIAN</creatorcontrib><creatorcontrib>XIAO CAI</creatorcontrib><creatorcontrib>LI LINGYAN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YU TING</au><au>JIANG QIANQIAN</au><au>WEI JIASHUANG</au><au>HE QIUYAN</au><au>ZHANG JIAN</au><au>XIAO CAI</au><au>LI LINGYAN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Yoghourt containing spirulina astaxanthin and preparation method thereof</title><date>2022-08-05</date><risdate>2022</risdate><abstract>The invention discloses yoghourt containing spirulina astaxanthin and a preparation method thereof, and the yoghourt containing spirulina astaxanthin prepared by the method is prepared from the following fermentation raw materials in parts by mass: 5-20 parts of a spirulina astaxanthin aqueous solution, 30-50 parts of fresh milk, 1-6 parts of white granulated sugar and 0.02-0.2 part of a compound fermentation strain, as a preferable technical scheme of the invention, the yogurt is prepared from the following fermentation raw materials in parts by mass: 5-15 parts of a spirulina astaxanthin aqueous solution, 25-35 parts of fresh milk, 2-5 parts of white granulated sugar and 0.03-0.06 part of a compound fermentation strain, and as a preferable technical scheme of the invention, the spirulina astaxanthin aqueous solution is prepared from the following raw materials: 0.01%-0.5% of spirulina and 0.02%-0.05% of astaxanthin. As a preferable technical scheme of the invention, the spirulina astaxanthin aqueous solutio</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN114847346A |
| source | esp@cenet |
| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL SEPARATION THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING |
| title | Yoghourt containing spirulina astaxanthin and preparation method thereof |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-29T08%3A58%3A41IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=YU%20TING&rft.date=2022-08-05&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN114847346A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |