http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2602287-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6c2c0ecab8e1633b237121f1b84131b6 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2015-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9a79be9b2d52e0d2797a03faad423ecb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f2b834075762dade52051a6a6a35488 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_95829dc299c4682db3f6e8a79a966619 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1c34783a06865951609dd087e32a90fa http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_56d5a7d3c98f839a221535cc9ffcea59 |
| publicationDate | 2016-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2602287-C1 |
| titleOfInvention | Juice-containing beverage |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry, in particular to production of juice-containing beverage, and can be used at tinned food factories. Beverage contains following components, wt%: apple juice - 42.0-45.0, pectin extract from pulp of girasol tubers - 39.0 -42.0, sweetening substance - 1.0-2.0 and plum juice - 14.0-15.0. Plum juice is taken in ratio to apple juice of 1:3, and sweetening substance used is a mixture of fructose and citrose at a ratio of 1:0.001. Pectin extract from pulp of girasol tubers can be obtained by hydrolysis extraction of pulp of girasol tubers with a mixture of milk whey and citric acid at a ratio of 1:6 at pH 2.3-3.0 for 40-60 minutes at temperature 70-75 °C. Tubers before hydrolysis-extraction are subjected to treatment with electromagnetic field of extremely low frequency at frequency 29 Hz for 35-50 minutes. n EFFECT: invention improves organoleptic properties and flavour properties of beverage, and preserves its stability during storage life and reduces calorie content. n 1 cl, 2 tbl, 3 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2771829-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2685944-C1 |
| priorityDate | 2015-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.