RU2016124778A -
The method of obtaining sour cream containing nanostructured betulin
- Google Patents
The method of obtaining sour cream containing nanostructured betulin
Download PDF
Info
Publication number
RU2016124778A
RU2016124778ARU2016124778ARU2016124778ARU2016124778ARU 2016124778 ARU2016124778 ARU 2016124778ARU 2016124778 ARU2016124778 ARU 2016124778ARU 2016124778 ARU2016124778 ARU 2016124778ARU 2016124778 ARU2016124778 ARU 2016124778A
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Александр Александрович КролевецfiledCriticalАлександр Александрович Кролевец
Priority to RU2016124778ApriorityCriticalpatent/RU2016124778A/en
Publication of RU2016124778ApublicationCriticalpatent/RU2016124778A/en
Micro-Organisms Or Cultivation Processes Thereof
(AREA)
Claims (1)
Способ получения сметаны, содержащей наноструктурированный бетулин, характеризующийся тем, что в процессе заквашивания сливок 10- или 20%-ной или 33%-ной жирности в получаемый продукт вводят наноструктурированную добавку, включающую бетулин в альгинате натрия.A method of producing sour cream containing nanostructured betulin, characterized in that in the process of fermenting cream of 10% or 20% or 33% fat, a nanostructured additive is added to the resulting product, including betulin in sodium alginate.
RU2016124778A2016-06-212016-06-21
The method of obtaining sour cream containing nanostructured betulin
RU2016124778A
(en)