RO82784B1 - Substituent de lapte pentru vitei si procedeu pentru realizarea acestuia - Google Patents
Substituent de lapte pentru vitei si procedeu pentru realizarea acestuiaInfo
- Publication number
- RO82784B1 RO82784B1 RO104953A RO10495381A RO82784B1 RO 82784 B1 RO82784 B1 RO 82784B1 RO 104953 A RO104953 A RO 104953A RO 10495381 A RO10495381 A RO 10495381A RO 82784 B1 RO82784 B1 RO 82784B1
- Authority
- RO
- Romania
- Prior art keywords
- vitamin
- water
- degrees
- ratio
- hydrolyzate
- Prior art date
Links
- 235000013384 milk substitute Nutrition 0.000 title abstract 2
- 244000309466 calf Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 4
- 235000010469 Glycine max Nutrition 0.000 abstract 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 abstract 1
- 235000019750 Crude protein Nutrition 0.000 abstract 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 abstract 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 abstract 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract 1
- 239000004472 Lysine Substances 0.000 abstract 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 abstract 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 abstract 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract 1
- 229930003471 Vitamin B2 Natural products 0.000 abstract 1
- 229930003537 Vitamin B3 Natural products 0.000 abstract 1
- 229930003427 Vitamin E Natural products 0.000 abstract 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract 1
- 235000001014 amino acid Nutrition 0.000 abstract 1
- -1 aminoacid vitamin Chemical class 0.000 abstract 1
- 239000003242 anti bacterial agent Substances 0.000 abstract 1
- 229940088710 antibiotic agent Drugs 0.000 abstract 1
- 235000014633 carbohydrates Nutrition 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 239000012259 ether extract Substances 0.000 abstract 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract 1
- 229940067606 lecithin Drugs 0.000 abstract 1
- 235000010445 lecithin Nutrition 0.000 abstract 1
- 239000000787 lecithin Substances 0.000 abstract 1
- 229930182817 methionine Natural products 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 229960003512 nicotinic acid Drugs 0.000 abstract 1
- DFPAKSUCGFBDDF-UHFFFAOYSA-N nicotinic acid amide Natural products NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 abstract 1
- 235000019175 phylloquinone Nutrition 0.000 abstract 1
- 239000011772 phylloquinone Substances 0.000 abstract 1
- MBWXNTAXLNYFJB-LKUDQCMESA-N phylloquinone Chemical compound C1=CC=C2C(=O)C(C/C=C(C)/CCCC(C)CCCC(C)CCCC(C)C)=C(C)C(=O)C2=C1 MBWXNTAXLNYFJB-LKUDQCMESA-N 0.000 abstract 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 abstract 1
- 229960002477 riboflavin Drugs 0.000 abstract 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 235000019155 vitamin A Nutrition 0.000 abstract 1
- 239000011719 vitamin A Substances 0.000 abstract 1
- 235000019164 vitamin B2 Nutrition 0.000 abstract 1
- 239000011716 vitamin B2 Substances 0.000 abstract 1
- 235000019160 vitamin B3 Nutrition 0.000 abstract 1
- 239000011708 vitamin B3 Substances 0.000 abstract 1
- 235000019158 vitamin B6 Nutrition 0.000 abstract 1
- 239000011726 vitamin B6 Substances 0.000 abstract 1
- 235000019165 vitamin E Nutrition 0.000 abstract 1
- 229940046009 vitamin E Drugs 0.000 abstract 1
- 239000011709 vitamin E Substances 0.000 abstract 1
- 229940045997 vitamin a Drugs 0.000 abstract 1
- 229940011671 vitamin b6 Drugs 0.000 abstract 1
- 229940068088 vitamin k 1 Drugs 0.000 abstract 1
Landscapes
- Feed For Specific Animals (AREA)
Abstract
Inventia se referala un substituent de lapte pentru bitei format din 96% hidrolizat de soia, 1% zahar 1% lecitina si 2% premix aminoacido vitanino antibiotat care are urmatoarea compozitie chimica bruta: 91,99.....91,15 apa si 8,0....1,85% substantauscata din care 3,25....3,51% proteina bruta digestibila 2,2....2,4% extract eteric 2,56....2,94% glucide usor digestibile. Hidrolizatul de soia se produce prin amestecarea boabelor de soia cu apa în proportie de 1:1,5 se mentineastfel la temperatura de 18-20 degree C de 12h boabele astfel la macerate se macina iar pasta obtinuta se amesteca cu apa în proportie de 1:4-6 se filtreaza se fierbe 30 min la 95....97 degree C timp de 12h boabele astfel macerate se macina iar pasta obtinuta se amesteca cu apa în proportie de 1:4-6 se filtreaza se fierbe 30 min la 95....97 degree C se raceste apoi la 70 degree C. Premixul cu care se amesteca hidrolizatul este constituit din 30,3.....34,5% lizina, 10% metionina 25% vitamina A 0,2% vitamina B2 1.....4,5 vitamina B3, 0,1....0,2% vitamina B6, 10% bevitex, 18.....18,9% vitamina E, 0,8% vitamina K si 1....4% antibiotice furajere cu aspectru larg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RO104953A RO82784B1 (ro) | 1981-07-22 | 1981-07-22 | Substituent de lapte pentru vitei si procedeu pentru realizarea acestuia |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RO104953A RO82784B1 (ro) | 1981-07-22 | 1981-07-22 | Substituent de lapte pentru vitei si procedeu pentru realizarea acestuia |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RO82784A2 RO82784A2 (ro) | 1984-07-17 |
| RO82784B1 true RO82784B1 (ro) | 1984-09-30 |
Family
ID=20110265
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RO104953A RO82784B1 (ro) | 1981-07-22 | 1981-07-22 | Substituent de lapte pentru vitei si procedeu pentru realizarea acestuia |
Country Status (1)
| Country | Link |
|---|---|
| RO (1) | RO82784B1 (ro) |
-
1981
- 1981-07-22 RO RO104953A patent/RO82784B1/ro unknown
Also Published As
| Publication number | Publication date |
|---|---|
| RO82784A2 (ro) | 1984-07-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Forsum | Nutrition evaluation of whey protein concentrates and their fractions | |
| KR19990076483A (ko) | 이소플라본이 제거된 식물성 단백질 물질과 이소플라본 함유물질을 포함하는 식물성 단백질조성물 | |
| NO990940L (no) | Ernµringssammensetning for fenylketonuripasienter | |
| CN108378143A (zh) | 一种五香调味油及制备方法 | |
| RO82784B1 (ro) | Substituent de lapte pentru vitei si procedeu pentru realizarea acestuia | |
| CN103549018A (zh) | 一种黑花生豆浆 | |
| KR100509983B1 (ko) | 성장촉진용 건강보조식품 조성물 | |
| LACHANCE et al. | NUTRITIVE VALUE OF A FIBER‐FREE COCONUT PROTEIN EXTRACT OBTAINED BY AN ENZYMIC‐CHEMICAL METHOD | |
| KR19980037493A (ko) | 다시마와 쌀을 이용하여 제조한 다시마쌀 | |
| Khalil | Biochemical and technological studies on the production of isolated guar protein | |
| KR102508665B1 (ko) | 소화율이 개선된 단백질 제제의 제조방법 | |
| Ruales et al. | Nutritional quality of blended foods of rice, soy and lupins, processed by extrusion | |
| DK528189D0 (da) | Fremgangsmaade til fremstilling af et lavkalorieernaeringspraeparat | |
| Kailasapathy et al. | Improved Nutritional Value in Wheat Bread by Fortification with Full‐Fat Winged Bean Flour (Psophocarpus tetragonolobus L. DC) | |
| Hegazi et al. | Nutritive value of barley rootlets, a by‐product of malting | |
| KR890002011B1 (ko) | 해조류를 주원료로 하는 식품의 제조방법 | |
| JPS61199775A (ja) | 飲料およびその製造方法 | |
| KR920009470B1 (ko) | 도토리를 주원료로 하는 국수 및 그 제조방법 | |
| CN107996867A (zh) | 一种绿色健康的肉鸭饲料 | |
| Jonnalagadda et al. | The effect of dry heat on the bioavailability of iron in soy flour | |
| KR20050001108A (ko) | 발효콩을 이용한 빵 및 그의 제조방법 | |
| Sharma et al. | Developing and characterizing high-protein, high-calcium snack bars for lactating women: An RSM approach | |
| KR20040001104A (ko) | 녹차를 원료로 하는 양갱 및 그 제조방법 | |
| KR840000288B1 (ko) | 자연식 간장 제조 방법 | |
| KR20040022392A (ko) | 김 단백질을 함유한 조성물 및 식품 |