http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2275146-C2
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2004-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5dbfef55b2040bfb9ac519c3488b5eb1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5e0b09600151ff7759cf3d3828b0af85 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3551199731555473b05fe8aea9195747 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e42fdf5271dd89919dfff5d9f1e32616 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_129abc519a09ce829aee1bf890ef825b |
| publicationDate | 2006-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2275146-C2 |
| titleOfInvention | Method for producing grape juice-base radioprotective beverage |
| abstract | FIELD: nonalcoholic industry. n SUBSTANCE: method involves extraction of vegetable raw as a mixture of hibiscus flowers, senna leaves, common immortelle flowers and cowberry leaves taken in the mass ratio about 5:2:1:2, respectively, with water and extract is separated. Grape is squeezed out to obtain juice and husks. Husks are poured with water, extracted and kept for providing hydrolysis by effect with native acids. Extract is separated from a solid phase and concentrated up to the content of dry matters about 14% by mass. Then components are blended in the following ratio of components by mass: grape juice, 50; grape extract with the content of dry matters about 2%, 49, and extract of vegetable raw mixture, 1. If necessary, the end product is preserved. Invention provides expanding the raw base due to the possibility for preparing radioprotective beverages from grape and expanding spectrum of organoleptic properties of the end product due to conferring to it aroma that is not typical for grape processing products. The end product represents the natural turbid beverage based on juice determining the beverage color. Its taste corresponds to strain of grape used and shows gently astringent taste with aroma of honey tints. n EFFECT: improved producing method of beverage. |
| priorityDate | 2004-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
Total number of triples: 16.