Jasmine yogurt and preparation method thereof
The technology of jasmonic acid and jasmine flower is applied in the field of jasmine yogurt and its preparation, and can solve the problems of single taste, poor tissue state and the like, and achieve the effects of good taste stability, increased water holding capacity and increased viscosity
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0020] A jasmine yoghurt comprises the following components by weight: fresh milk: 850 kg, agar: 2.0 kg, white sugar: 700 kg, guar gum: 1.2 kg, green tea essence: 24g, jasmine flower essence: 80g.
Embodiment 2
[0022] A jasmine flower yoghurt comprises the following components by weight: fresh milk: 1000 kg, agar: 2.4 kg, white granulated sugar: 90 kg, guar gum: 2.0 kg, green tea essence: 30g, jasmine flower essence: 120g.
Embodiment 3
[0024] A jasmine yoghurt comprises the following components by weight: fresh milk: 950 kg, agar: 2.2 kg, white sugar: 80 kg, guar gum: 1.5 kg, green tea essence: 28g, jasmine flower essence: 100g.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com