http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RO-123106-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_441bf212ceb83978501a3d76d7905405 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2004-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fc44d7038afbb5cbc25bf093a8ec19b4 |
| publicationDate | 2010-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RO-123106-B1 |
| titleOfInvention | PROCEDURE FOR OBTAINING A SPIRIT DRINKS FROM FRUIT AND VEGETABLES |
| abstract | The invention relates to a soft fruit and vegetable drink, and to a process for obtaining it. The beverage according to the invention consists of a lactic acid solution obtained by fermenting wheat bran at 25 ... 30 ° C at pH = 4 ... 6 in the presence of aromatic and / or medicinal herbs such as bee Basilicum herba, Mandragon herba, Pheniculum seminibus, vegetables and / or fruits such as carrots, parsley, parsley, white cabbage, red cabbage, pepper, celery, red beet, apples, pears, apricots, plums, , followed by sedimentation at 3 ... 5 ° C, decanting, filtration and pasteurization of the filtrate at 75 ... 80 ° C, for 5 ... 30 min, after which it is diluted to a concentration of 6 ... 9 ° Bx and natural carbohydrates added to a total sugar content of 6 ... 8%. |
| priorityDate | 2004-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.