http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2710149-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_11e4a47433f43a129e62a6a793948ed2 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-363 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-36 |
| filingDate | 2019-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f16c755526bc65d5f1012d14d991279 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eb30e64601094694d2730e4dbf7ac0cc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9a9fd1a700bc4b2309ab6da4596e8071 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3642230cbee1d85075f8d595800b76b3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f5aa78a299eac8a8840bfb3e47b31601 |
| publicationDate | 2019-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2710149-C1 |
| titleOfInvention | Method for production of fermented milk acidophile ice cream |
| abstract | FIELD: food industry.SUBSTANCE: invention relates to dairy industry and can be used in production of cultured acidophilus ice-cream with bifidobacteria. Method for production of cultured acidic acid ice-cream includes preparation of a milk base, pasteurization, fermentation with starter cultures, cooling, freezing, prepacking, packing and hardening of ice-cream. During fermentation, starter cultures of different activity of Lactobacillus acidophilus in the form of a bulk starter and Bifidobacterium longum and bifidum in the form of a direct introduction culture are simultaneously used. Inulin is introduced prior to pasteurization. After fermentation milk base is cooled down to temperature (4±2) °C and sucrose is introduced into it in the form of syrup.EFFECT: invention allows to produce ice-cream containing pro-and prebiotics with viable microorganisms content at the end of shelf life of the product of not less than 10CFU/g.1 cl, 2 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2761657-C1 |
| priorityDate | 2019-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.