http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2636762-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f2492e0fb2294cbb0f4b5cd64fdb98ae |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-15 |
| filingDate | 2016-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2409df9e75c86c2ebef3c49e2ecc54b2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c197189f516e67420d361a4e0e30c6d8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6205d2aba29cdbb522425e51715020a2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3396d12454407a2f922d50ad4e3b617f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_430a4af8584668789db98b6f5dc0ca9b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c6723188f974c4309bbbc7a68f863125 |
| publicationDate | 2017-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2636762-C1 |
| titleOfInvention | Composition for preparation of jellly marmalade with probiotic properties and method for its preparation |
| abstract | FIELD: food industry. n SUBSTANCE: composition includes agar, stevioside, natural juice: fruit, berry, vegetable or a mixture thereof, milk whey, fermented using an acidophilous bacterium, with a cell concentration of 10 8 -10 9 CFU/cm 3 and acidity of 110-250°T, water, with the following ratio of components, kg per 100 kg of ready jelly marmalade: agar - 6-12, stevioside - 0.5-1.5, natural juice: fruit, berry, vegetable or their mixture - 5-15, milk whey, fermented using an acidophilous bacterium, with a cell concentration of 10 8 -10 9 CFU/cm 3 and acidity of 110-250°T - 5-15 and water - the rest. The method for preparation of jelly marmalade with probiotic properties involves preparation of agar-stevioside syrup, for which the agar is soaked in water with a temperature of 10-15°C in a ratio of 1:30 and left to swell for 1-2 hours, heated to complete dissolution of the agar, stevioside is added. Next, the resulting agar-stevioside syrup is boiled to a solids content of 76-78%, after which the mixture is cooled to a temperature of 50-55°C. Then natural juice is introduced: fruit, berry, vegetable or their mixture and milk whey. At that, the whey is pre-fermented using an acidophilous bacterium with a cell concentration of 10 8 -10 9 CFU/cm 3 and acidity of 110-250°T. The finished product is further quickly mixed, formed, cooled and packed. n EFFECT: increased number of living cells of probiotic culture - the acidophilous bacterium, improved taste and colour of the finished product. n 2 cl, 2 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2704102-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2755802-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2737671-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2795899-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2761088-C1 |
| priorityDate | 2016-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.