http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2603251-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f3f63b3b61686711c4ac4878597bf402 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-158 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-133 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C15-00 |
| filingDate | 2015-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9ac5a34bdc7f8d25e5ddd634dbb8b7eb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c50ca4daa8cf2b3e0bb784405d0ed2fe http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f338a51795b59612c9ae3174356ae3ee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d5fda8603ad76b69774946d87a5f70a5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d09e5cb319450d54f8c962c76c8a764 |
| publicationDate | 2016-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2603251-C1 |
| titleOfInvention | Method for preparation of dairy products of specialised purpose |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to a method for production of dairy products of specialised purpose. Method comprises use as a vitamin composition 5 % ascorbic acid solution and fresh carrots, wherein fresh carrots are pre-washed, cleaned, cut into cubes, mixed with milk at a ratio of 1:5, crushed in dairy medium to obtain a suspension which is filtered, dividing into insoluble milk-and-carrot residue and milk-and-carrot composition, which is heated to 63 °C and separated into defatted milk-and-carrot composition containing β-carotene in amount of 1.5 mg/100 g and 20 % cream containing β-carotene in amount of 15 mg/100 g, which is pasteurised at temperature 95 °C, cooled to 6 °C and after 10-hour exposure is whipped to produce butter containing β-carotene in amount of 10 mg/100 g and milk-and-carotene buttermilk containing β-carotene in amount of 5 mg/100 g, and defatted milk-and-carrot composition is heated to 50 °C, followed by adding 5 % aqueous solution of ascorbic acid in amount of 5 % of weight of defatted milk-and-carrot composition and as a result of thermal acid coagulation of proteins curd is obtained with content of ascorbic acid in amount of 250 mg/100 g and β-carotene in amount of 8 mg/100 g and whey with content of ascorbic acid in amount of 250 mg/100 g and β-carotene in amount of 1.5 mg/100 g. n EFFECT: method provides production of food products of specialised purpose from natural components with high organoleptic properties, increased biological value and longer storage life due to presence therein of a set of ascorbic acid (vitamin C) and β-carotene. n 3 cl, 1 dwg, 1 tbl, 1 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2787594-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2790983-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2772347-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108740172-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2681155-C1 |
| priorityDate | 2015-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.