http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2761281-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d298d4557452653ec31f1f00b1c8b6a3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-39 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-39 |
| filingDate | 2021-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_21eb9f6c9e1f00945cea3f8f83078482 |
| publicationDate | 2021-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2761281-C1 |
| titleOfInvention | Method for production of dry fool |
| abstract | FIELD: food industry.SUBSTANCE: invention relates to the food industry. The method for the production of dry jelly is as follows. The starting components (wt.%) are mixed in two stages, at the first of which 5-20 freeze-dried berries or 6 Matcha green tea or 6 Matcha blue tea or their mixture with 20 chia seeds are mixed in a mixing machine. -24, erythritol in the amount of 12-19 and sugar substitute with stevia extract in the amount of 6-17 until a homogeneous mass is obtained. At the second stage, psyllium (psyllium husk) is added to the resulting mass in an amount of 37-44 wt.% and stirred for 5-7 minutes. The finished mass is packed in doypack bags and packed in transport packaging.EFFECT: invention provides an improvement in organoleptic characteristics and an increase in the biological value of dry jelly due to the use of natural plant components (psyllium as a base and chia seeds), expansion of the range.1 cl, 5 ex |
| priorityDate | 2021-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.