http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2724515-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5205c25b782ff85e96fda9512faca381 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 |
| filingDate | 2020-02-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_03db2f14b8def08acbbd5893931668b6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_05f14299271949b6f229aa2db14d685d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_918c3cebc456974dfe44a29b5f85f794 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b89c2192971956bdbdee2133cd1719d5 |
| publicationDate | 2020-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2724515-C1 |
| titleOfInvention | Method for production of figs with functional properties |
| abstract | FIELD: food industry. n SUBSTANCE: method for production of figs with functional properties relates to food industry, in particular to a method for production of confectionary products having tonic and strengthening properties for use in sports nutrition, as well as for weight reduction. Method involves preliminary softening of strongly pectin fruits in a combi-steamer at temperature of 75 °C and purification of the softened mass from solid components with subsequent milling into a puree state. Puree is strained through a sieve to produce a homogeneous consistence and cooled. One adds to the cooled puree a nanostructured dried guarana extract in sodium alginate, or nanostructured dry guarana extract in guar gum, or nanostructured dry guarana extract in kappa-carrageenan, based on 100–250 mg per 100 g of raw fruit puree. Drying of puree distributed with even layer is performed in dehydrator at temperature of 45–50 °C for 8 hours. n EFFECT: invention allows to produce a new product with increased biological value. n 1 cl, 4 ex |
| priorityDate | 2020-02-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.