http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2663113-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_32725e94a005113e476561f08f21ac4e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C13-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C13-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C13-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C13-12 |
| filingDate | 2016-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5394501d20fc3d1e856de8bff0f1b900 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c5a1d743a916cc26c1776836b7190f2f |
| publicationDate | 2018-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2663113-C2 |
| titleOfInvention | Method for obtaining a sour cream product |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry, in particular to dairy, and can be used in the production of sour cream product. Method involves the restoration of a substitute for dry cream in drinking water, with a temperature of 40±2°C for 3-4 hours, mixing it with cream dairy. Resulting normalized mixture is then purified, persimmon puree and natural sweetener Greenlite are added, pasteurized at a temperature of 90-94°C with an exposure time of 20 seconds and homogenized at a temperature of 55-65°C for 8-12 minutes. After that, the mixture is cooled to the fermentation temperature, leaven is made in the form of starter microorganisms of lactococci, in an amount of 3-5% to the volume of the mixture at a temperature of 25±1°C and quenched until acidity of 60±10°T. It is cooled and packed after cooling to a temperature of 4±2°C and ripen the product for no more than 12 hours. Sour cream product is prepared with the following content of the original components, kg: cream milk - 800-850; substitute for dried cream - 29-50; drinking water - 29-50; leaven - 30-50; puree of persimmon - 100; natural sweetener Greenlite - 0,2. n EFFECT: method makes it possible to improve the quality of the finished product, to obtain a sour milk product with a functional fatty acid composition, and to expand the range of dairy products. n 1 cl, 3 tbl, 2 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2765057-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2766202-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2766203-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2765054-C1 |
| priorityDate | 2016-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.