http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2740412-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f6b8c744f27e20d8a439d84eb26b5b0d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 2018-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0744022c8de78afdeaa83a8d7dbe903d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eaea2a0dfa5d553610f5b3f48eea39d6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2d8756b79edbb4a2ccdc126e893979b7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_76b2632b03a4da057bbcc97f66c7d689 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d879020a36c884b6d7ba1fe72e2a5cb7 |
| publicationDate | 2021-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2740412-C2 |
| titleOfInvention | Method for preparation of functional filler mayonnaise product |
| abstract | FIELD: fat and oil industry.SUBSTANCE: method for preparation of a functional-oriented mayonnaise product includes disintegration in a churn-milk medium of prepared soya seeds and pumpkin flesh at a weight ratio of 1:1 to produce a suspension, which is divided into a soya-churn-milk-pumpkin disperse system and insoluble soybean-pumpkin residue, as well as disintegration of pumpkin flesh in a creamy medium with extraction β-carotene with subsequent separation of suspension into insoluble creamy-pumpkin residue and protein-lipid-vitamin dispersion, mixing soybean-churn-milk-pumpkin dispersion system and protein-lipid-vitamin dispersion in weight ratio of 1:1 and homogenisation of obtained mixture, then, the obtained mixture is subjected to thermal acid coagulation with 5 % ascorutin churn-milk solution to produce a protein-lipid-vitamin coagulate which is then mixed and homogenized with blend of soybean and corn oil, enriched with β-carotene extracted from pumpkin pulp, wherein protein-lipid-vitamin coagulate and blend are mixed in a weight ratio of 1.5:1 to produce an end product.EFFECT: invention allows to produce a mayonnaise product with relatively high organoleptic properties by taste and smell with a given physiological effect of supporting the cardiovascular activity in view of the presence of significant concentrations in it β-carotene and antioxidant complex "vitamin C + vitamin P".1 cl, 1 dwg, 1 tbl, 1 ex |
| priorityDate | 2018-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.