http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2637386-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1fe1b57c0f6467eff016a48a48456a03 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-127 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-13 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-127 |
| filingDate | 2016-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_15d383275d66c0963a9a933a84649cc7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_04c999bc70a4e0e3d592a9356b0202cf |
| publicationDate | 2017-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2637386-C1 |
| titleOfInvention | Method for production of cultured milk product |
| abstract | FIELD: food industry. n SUBSTANCE: method is implemented as follows. Milk is normalized, and pine nut cake is introduced therein in a volume of 3-4.5% of the volume of the normalized milk, the cake being previously dissolved in the 1/5-1/6 of the volume of the normalized milk heated to a temperature of 40-60°C, the mixture is held to swell for 30 minutes, then mixed with the rest of the milk. The milk-vegetable mixture is homogenized at a temperature of 45-85°C and a pressure of 12.5-17.5 MPa and pasteurized at a temperature of (95±1)°C for 15-20 seconds. It is cooled to the fermentation temperature of (24±1)°C. The leaven "Kurunga" consisting of bifidobacteria (Bifidobacterium thermacidophilum), lactobacilli (Lactobacillus kefiranofaciens, Lactobacillus bulgaricus, Lactobacillus acidophilus), acetic acid bacteria (Acetobacter lovaniensis), propionic acid bacteria (Propionibacterium acidipropionisi), dairy yeast (Torulopsis Kefir Bejerinck, Saccharomyces cerevisiae) is introduced. The mixture is stirred and soured at a temperature of (24±1)C° up to the formation of a clot with the acidity of 70-80°T. It is bottled, cooled to a temperature of (4±2)°C and held for the product ripening for (12±1) h. n EFFECT: invention makes it possible to increase the prophylactic properties of the cultured milk product, to expand the assortment of synbiotic cultured milk products for functional nutrition. n 2 tbl, 3 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2698068-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2759790-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2776300-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2757735-C1 |
| priorityDate | 2016-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.