http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2452276-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_95fe71a3b8f362684937162e2f1abdb8 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 |
| filingDate | 2010-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d74fc0063c5882547f453a39e266a9e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c45b214e763c5641ddbada69256e2720 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7d52f950dc51862bd9765230c772da06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d6a57135839741651cc76c73d306594 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_30b734d179dd9cc8d18b43c6663687d0 |
| publicationDate | 2012-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2452276-C1 |
| titleOfInvention | Alcohol-free beverage of red bilberry concentrate |
| abstract | FIELD: food industry. n SUBSTANCE: alcohol-free beverage contains (per 1000 dm 3 ) the following initial components: 11.2 - 14 kg of red bilberry concentrate, 19.5-78 kg of sugar syrup and drinking water - balance. The red bilberry concentrate is produced in the following way: one crushes red bilberries to produce a mash, maintains the mash during 10-15 minutes at a temperature of 40-45°C, one proceeds with introduction of a mixture of enzymic preparations Fructozym colour and Laminex BG to the mash at a ratio of mash to the enzymes mixture equal to 100 g - 0.015 g. Then one performs (while continuously stirring) hydrolysis during 1-2 hours at a temperature of 40-45°C, the mixture heating up to a temperature of 80-85°C, maintenance during 1-2 minutes, cooling to a temperature of 30-40°C and separation into a liquid fraction (with dry substances content equal to 10-11%) and solid residue by way of pressing. Then the liquid fraction is concentrated under vacuum at a temperature of 50-60°C, the ratio of enzymic preparations in the mixture is equal to 1:1; dry substances content in the concentrate is equal to 40-45%. n EFFECT: invention ensures improvement of organoleptic properties of the beverage with a pleasant sour-and-sweet taste and delicate harmonious aroma as well as allows to expand the range of alcohol-free beverages. n 9 tbl, 2 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2673741-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2716088-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2779422-C1 |
| priorityDate | 2010-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 76.