http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-1796124-C
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a4d4c1275f7a52e903b1f6a707c29a57 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-52 |
| filingDate | 1990-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1993-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5b8e30bb52a0f455e7737fc01500232e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6628fd52f7f1a1f63c4e1af9165ff49d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2954d480705e35024df547dfc7589c55 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6749829e68d692bec98cdbd7e09c7d8d |
| publicationDate | 1993-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-1796124-C |
| titleOfInvention | Method of citrus cream production |
| abstract | Usage: in the food industry, in particular in the confectionery industry, as well as catering, and for the preparation of citrus milk cream to speed up the process and improve the quality of the cream. The inventive citrus cream is carried out in the following way: receive a semi-finished product with a content of 57.916-60.043% soluble solids in the following ratio of components, wt.%: Tangerine pressed 10.0-12.0, sugar 55.93-57.45, citric acid 0.27-0.55, water 30.00-33.80. A prepared citrus milk cream with a solids content of 61.98-64.07% is obtained by mixing the semi-finished product with other components in the ratio, wt.%: Semi-finished product 86.91-86.92, skimmed milk powder 13.03-13.04, vanillin 0.05, the remainder of the semi-finished product in the amount of 10.73-11.45% - for subsequent blending. ЈЛ |
| priorityDate | 1990-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.