http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TR-201722162-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8c1b4504f62c61d1a13f420cedfdd158 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-04 |
| filingDate | 2017-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_75395bdc19e520c2b68d31353e92321e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_70bd96e73a8a9a94553f186776474b5c |
| publicationDate | 2018-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TR-201722162-A2 |
| titleOfInvention | ICE CREAM WITH HİBİSKUS AND PRODUCTION METHOD |
| abstract | SUMMARY Celery Ice Cream with Hibiscus and Production Method Invention, unlike the production of standard ice cream in the food industry, the invention is obtained by cleaning, drying and grinding celery powder at a rate of 4% by hand and washing the hibiscus plant, drying and removing the flower part, cleaning and disinfecting and then soaking in hot water for 15 minutes. It is about Celery Ice Cream with Hibiscus and Production Method, which is added to the general mixture after 1% preheating of the extract. It has been developed to increase the variety of ice cream in the food industry and to offer different tastes that are beneficial to consumers. Recommended compositions for Celery Ice Cream with Hibiscus and Production Method (% by Mass); Milk (63%), Cream (3%), Milk powder (6.5%), Glucose Syrup (4%), Sugar (17.5%), Salep (0.5%), Stabilizer mixture (0%, 35), Emulsifier (0.15%) and Celery powder (4%), Hibiscus extract (1%). |
| priorityDate | 2017-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 15.