http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2758520-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_02bc3c257d07d29d83c115df446cf94e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-52 |
| filingDate | 2021-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8921511963e8a07c662e4d5432ac1eee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3fbf0494bed7a0f6e1fd2447985a9542 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d95947b08bbb73fbeced38bcea60d9f7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_474eb18c665dd3f8ed51e2eed6723e72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b9f12373ed45742f30175b3ef7733013 |
| publicationDate | 2021-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2758520-C1 |
| titleOfInvention | Method for obtaining marshmallows “without added sugar” with dry whey permeate |
| abstract | FIELD: food industry.SUBSTANCE: invention relates to the food industry, in particular to the confectionery. The method for marshmallow production includes the preparation of syrup, marshmallow mass by mixing the syrup with prescription components, forming and structuring the marshmallow mass. When preparing the syrup, dry demineralized whey permeate and starch molasses are used. Agar-agar is mixed with water at a hydromodulus of 1:30, the solution is brought to boiling and, while stirring, the prescription amount of dry demineralized whey permeate is gradually introduced, after complete dissolution of which molasses heated to a temperature of 55-60°C is added in an aqueous solution, the syrup is boiled to a mass fraction of 84±1.5% of dry matter, which is then mixed with fruit and berry and/or vegetable concentrated juice, sodium lactate and egg white until a homogeneous state, the prepared mixture is kneaded under compressed air pressure of 2.5-3.5 bar for 2-2.5 minutes until a marshmallow mass with a density of 400±20 kg/m3is obtained. Then the mass is sent to molding using the jigging method, maturation and drying. The components are taken in a certain mass ratio.EFFECT: invention is aimed at obtaining marshmallows of reduced sweetness, sugar content, calorie content, glycemic content, increased nutritional value using dry demineralized whey permeate and concentrated fruit and berry and/or vegetable juice.1 cl, 2 tbl, 4 ex |
| priorityDate | 2021-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.