http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2274120-C2
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 | 2003-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| publicationDate | 2006-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2274120-C2 |
| titleOfInvention | Method for production of gel jujube |
| abstract | FIELD: confectionery industry. n SUBSTANCE: claimed method includes raw material preparation and syrup producing containing pectin, sugar, water and plant-origin additive. As plant-origin additive aqueous extract from mixture of baikhovy black tea, baikhovy green tea, blackcurrant leaves, calendula flowers, apples, hibiscus flowers, orange skin, and papaya fruits in mass ratio of 10:2:1:1:2:2:1:1, containing approximately 2 % of dry matter, is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, apple and blackcurrant flavorings and preparation obtained from biomass of Mortierella gracilis micromycete by subsequent extraction with non-polar extractant in above-critical state, water, alkali, water, acid, water, alkali, and water followed by blending of the first extract with solid residue. Obtained product is poured, formed, dried and packed. All components are used in specific ratio. n EFFECT: jujube of improved organoleptic characteristics, prophylaxis action, and wide spectrum of vitamin activity. |
| priorityDate | 2003-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.