http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2226872-C1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 |
| filingDate | 2002-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2004-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_96a15c4929f756408139fcd590c9c48b |
| publicationDate | 2004-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2226872-C1 |
| titleOfInvention | Method for manufacturing jelly marmalade |
| abstract | FIELD: food industry, confectionary industry. SUBSTANCE: for the purpose to obtain target product with specific combination of organoleptic properties and wide spectrum of vitamin activity one should prepare raw material and syrup by applying sugar, pectin, water and supplement out of raw material of plant origin. Moreover, as the supplement one should apply an aqueous extract of the mixture of bur marigold grass, corn stigmas, yarrow, leaves of burning nettle and great plantain taken at the ratio of 6 : 4 : 3 : 4 : 3 by weight. While preparing it is necessary to add citric acid, sodium lactate and preparation obtained due to successive extracting Mortierella gamsii micromycete biomass with nonpolar extragent in supracritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract with solid residue. Then the product should be spread, formed, dried and packed as the ready-to-use product. EFFECT: higher efficiency. |
| priorityDate | 2002-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.