http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2685860-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0c09e8dbedf24e020b5f9723ea2f32c0 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-06 |
| filingDate | 2018-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_24c6becc17057073ed9e2dea8a7f6213 |
| publicationDate | 2019-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2685860-C1 |
| titleOfInvention | Method for production of organic beverage and beverage produced by this method |
| abstract | FIELD: food industry. n SUBSTANCE: group of inventions relates to dairy industry. Method of organic beverage production includes milk preliminarily homogenized to temperature of 80–90 °C, heating milk whey with acidity of 4.32–3.5 pH units to temperature of 80–90 °C, mixing milk and whey in ratio from 80:20 to 70:30 and stirring until separation of protein concentrate. Then, whey is expressed and introduced into the serum red currant berries, black currant, sea-buckthorn, cranberries separately or in a mixture, pasteurized, dispersed, filtered from seeds in amount of 3.0–6.0 wt%, until mixture acidity is equal to 4.32–4.75 pH units. Beet, pasteurized, dispersed in amount of 10.0–15.0 wt% and carrots, pasteurized, dispersed in amount of 6.0–8.0 wt% are introduced into the mixture. Then one introduces fructose, honey and sugar into the mixture separately or in any proportion in amount of 2.0–8.0 wt%, dispersed, the mixture is pasteurized and cooled to storage temperature of 2–4 °C. Organic beverage contains carbohydrates in amount of 8–12 wt%, proteins in amount of 0.2–1.0 wt%, fats in amount of 0.1–0.2 wt%, food fibers in amount of 0.63–1.0 wt%, vitamins A and beta-carotene in amount of 1.77–3.8 mg/100 g and vitamin C in amount of 1.1–3.1 mg/100 g. n EFFECT: beverage has a consistency, slightly stretching during dispensing, creates in mouth at consumption a feeling of completeness, bulkiness of product, has high biological and nutritive value. n 4 cl, 2 ex, 1 tbl |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2795057-C1 |
| priorityDate | 2018-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.