http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2565936-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-42 |
| filingDate | 2014-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2015-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2565936-C1 |
| titleOfInvention | Method to produce ice cream with milk fat substitute with reduced mass fraction of como (versions) |
| abstract | FIELD: food industry. n SUBSTANCE: group of inventions relates to technology of ice cream production with milk fat substitute at lower mass fraction of COMO. Formula components are prepared for ice cream production. Milk fat substitute "Ecolact 1403-35MTF" is mixed with 40% cream, dry nonfat milk, dry cheese whey, sugar sand, stabiliser-emulsifier and drinking water. The produced mix is pasteurised, homogenised, cooled, frozen, packed and tempered. Prepared raw materials are cut, dried by convective method to intermediate moisture, maintained under pressure when heating to temperature of not below 100°C. Pressure is reduced to atmospheric with simultaneous swelling of vegetable stock. Raw materials are dried in microwave field to achieve dry substances content of at least 85%, glazed with sugar and introduced into the mixture during freezing. n EFFECT: ice cream is enriched with biologically active substances of vegetable stock and has unique organoleptic properties due to introduction of vegetable stock of popcorn consistency. n 87 cl |
| priorityDate | 2014-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 135.