http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2569191-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cf16bdb8373778adcf14825d35c6cd83 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C23-00 |
| filingDate | 2015-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ca050da294970844969d2409b9fe559b |
| publicationDate | 2015-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2569191-C1 |
| titleOfInvention | Whipped milk-and-protein product manufacture method |
| abstract | FIELD: food industry.SUBSTANCE: method involves milk pasteurisation at a temperature of 90-95°C, maintenance, cooling to the ripening temperature, starter introduction, ripening, pressing till moisture content is no more than 80% and cooling; one uses 1.5%-fat milk whereto one adds "Maxilact" enzyme (after pasteurised milk cooling to 34-35°C) and performs fermentation during 3 hours; then one introduces into fermented milk sprouted oat seeds honey extract and sprouted red bean extract taken at a ratio of 2:1 in an amount of 3-5% of the product weight; the produced mixture is pasteurised at a temperature of 72-74°C during 10-15 minutes and cooled to the ripening temperature. The starter is represented by mesophilic lactic streptococci pure cultures, Lactobactobacillus brevis VA-13 and lyophilised concentrate VK-Altai-LSBifi bifidobacteria at a ratio of 1:1:2 in an amount of 3-5% of the milk weight; before ripening, one performs introduction of pulp-containing feijoa juice in an amount of 5-7 wt %. After pressing, one introduces into the produced clot "Lactumin" und "Lactofit" biologically active additives at a ratio of 0.5:1 in an amount of 0.5-1.5% of the product weight, stirs the mixture and performs thermisation; after cooling, 16-18°C curd mass is whipped, packaged and additionally cooled.EFFECT: invention allows to manufacture a product with improved organoleptic properties due to imparting a light nut and strawberry aftertaste to the product, enhance the ready product quality, its dietary and preventive properties as well as enhance accessibility, accelerate the ripening process, reduce energy value and accelerate the manufacture process.2 cl, 2 tbl, 2 ex |
| priorityDate | 2015-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.