http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2717501-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_32725e94a005113e476561f08f21ac4e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2019-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e91dfc47048a3824b4febdf2bebf0428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1b163ca8700584c125acc0857b3880ed http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_90cc7e24f9338cd1457492370d4a9e96 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0323d67669203147307aa2bfcd9699ae http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cd1164ee2c278d42f28433142459b03f |
| publicationDate | 2020-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2717501-C1 |
| titleOfInvention | Production method of an alcohol-free fruit jelly beverage |
| abstract | FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to production of non-alcoholic jelly fruit drinks promoting normalization of functioning and body tonus enhancement and improvement of human health state. Disclosed is a method for production of an alcohol-free jelly fruit beverage comprising preparation and preparation of a gelling agent solution, adding sugar-containing raw materials and other flavoring recipe components to the solution, obtaining and cooling the beverage, wherein jelly is used as jellying agent, preliminarily soaked in water at ratio of 1:50, and low-etherified beet pectin, preliminarily soaked in water at ratio of 1:20, which after soaking is left for swelling for 30–40 minutes, flavoring components are represented by concentrated juice with dry substances content of 75±5 % and jam with mass fraction of dry substances of 68±2 %, to produce a beverage, the gelling agents swollen in water are heated until complete dissolution thereof in an aqueous solution, mixed with each other and flavored components are added, pre-mixed in recipe quantities, mixture is heated to 75–80 °C for 1–2 minutes in a microwave field, the obtained beverage with mass fraction of dry substances of 12±5 % is poured into packing cups, cooled to complete setting and packaging, wherein beverage is prepared at following initial ratio of recipe components, kg/100 kg: gelatin 1.16–1.44; low-etherified beet pectin 0.80–1.45; concentrated juice 2.89–6.41; jam 3.35–7.50; water – balance.EFFECT: invention allows to create a new product with high original aromatic and taste properties, expand the range of alcohol-free jelly beverages of functional purpose due to higher antioxidant, antibacterial and radioprotective properties.1 cl, 4 ex |
| priorityDate | 2019-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.