http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2547591-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1cb0556340cf6d1f6c8aae217158bb5c |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C23-00 |
| filingDate | 2014-03-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5c9b674f79caa3853264f00d26963e34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_524a174a5e350f73327ec105b88c936a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e912830fb709b6bed6c3c67541958190 |
| publicationDate | 2015-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2547591-C1 |
| titleOfInvention | Structured milk products manufacture method |
| abstract | FIELD: food industry. n SUBSTANCE: method involves preparation of a composition of 87.5 kg of dry defatted milk, 787.5 kg of drinking water, 15.0 kg of Palsgaard 5848 stabiliser, 5.0 kg of Fibregum B food fibre, 5.0 kg of Caramel 782 flavouring agent, 100 kg of fructose; for this purpose one at first reconditions dry defatted milk in water preliminarily heated to 42±2°C during 2-3 h; then one introduces Palsgaard 5848 stabiliser, Fibregum B food fibre, fructose, Caramel 782 flavouring agent; the produced mixture is stirred, pasteurised at 75-80°C, maintained at the above temperature for 5-7 min, cooled to 30±2°C, whipped during 3-5 min; the produced product is packaged, marked and stored at 0-6°C. n EFFECT: method allows to manufacture functional purpose products with increased viscosity and high organoleptic indices. n 4 dwg, 3 tbl, 1 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2800927-A1 |
| priorityDate | 2014-03-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 89.