http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2341156-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cce48ce6af073fd3b5d253393b28acb5 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-385 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-58 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-58 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-385 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-68 |
| filingDate | 2003-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_16794e5bb0111038daf5ad9790eac92d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eb535bad42bfb5a62ffe09da59841e8d |
| publicationDate | 2008-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2341156-C2 |
| titleOfInvention | Syrup manufacturing method for preparation of drinks and accordingly soft drink made from it |
| abstract | FIELD: food industry. n SUBSTANCE: syrup manufacturing method for preparation of soft drink envisages preparation of the sugared grape juice and grape macerate. Thus the latter is produced from elder-berry macerate. The prepared grape juice and grape macerate are mixed with at least one organic acid selected from the group including wine acid, lemon acid, ascorbic acid, their mixture and their mixture with water. Then the produced juice is filtered. The preparation method of wine macerate as aromatising component envisages preparation of elder-berry macerate, its mixing with wine, selected from the group including white wine, red wine or their mixture and at least with one additional component selected from the group which consists of nutmeg pulp, konyak, roasted sugar and their mixture. At the stage of mixing of elder-berry macerate and wine at least one coloring agent or brightener can be added and before the final filtration the sulfiltration is done. The first version: the method of soft drink preparation with the use of syrup envisages mixing of syrup and water. Before or after mixing it is pasteurised and carbonic acid is added. The second version: the method envisages heating up to 70-80°C immediately after that cooling below 5°C and addition of carbonic acid. n EFFECT: allows to increase the stability and shelf life of the packed product, no boiling smack. n 23 cl |
| priorityDate | 2002-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.