http://rdf.ncbi.nlm.nih.gov/pubchem/patent/SU-1738227-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b44be958663ffeb799be0ef70f248aa1 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-18 |
| filingDate | 1990-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1992-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_835fe51e5eb22b8c9b9074af79035a69 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cedfa4aa11476c01bf23a3c9e0a711ec http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_18c24a9f20702a6bcb973a34108d8411 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a631e312af5d07fdc9d7626d7f6adb23 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b286d1a2be3700325e8453b647b6e68e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7ff1673a369f6114e88649add4daf9c1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51447b086874777e7cb281926f169818 |
| publicationDate | 1992-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | SU-1738227-A1 |
| titleOfInvention | Method for preparing food extracted product |
| abstract | Use: food technology, the production of cereals from cereals. SUMMARY OF THE INVENTION: A flavoring agent is applied to the exported product — a mixture of fruit juice and sea buckthorn hydrolyzate, taken in a ratio of 3-5: 1 wt.%, While the hydrolyzate is prepared by mixing sea buckthorn meal with a ratio of 1: 3-6 ma.ch. and hydrolysis of the mixture in the presence of the pectofostidine L10X enzyme preparation, taken in an amount of 2.7-3.0 units. APB per 1 g of fiber in the substrate, at a pH of 4.5-5.0 at a temperature of 50-55 ° C for 4-6 hours. A flavoring agent is applied to the extruded product with a moisture content of 2-3% by cyclic spraying the additive in the vibrodropsy layer of the extrudate and drying it in each cycle in the infrared flux with a density of 16-24 kW / m2 to a moisture content of 2-3%, with the final drying of the extruded product to a moisture content of 6-7%. The ratio of extrudate and flavor is 10-14: 1 wt.h. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2626738-C2 |
| priorityDate | 1990-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.