RU94001599A - Dietary gland - Google Patents

Dietary gland

Info

Publication number
RU94001599A
RU94001599A RU94001599/13A RU94001599A RU94001599A RU 94001599 A RU94001599 A RU 94001599A RU 94001599/13 A RU94001599/13 A RU 94001599/13A RU 94001599 A RU94001599 A RU 94001599A RU 94001599 A RU94001599 A RU 94001599A
Authority
RU
Russia
Prior art keywords
dietary
jelly
alfalfa
extract
gland
Prior art date
Application number
RU94001599/13A
Other languages
Russian (ru)
Inventor
Л.П. Ларионов
О.А. Мыльникова
В.К. Слободенюк
П.И. Лавин
Original Assignee
ТОО Научно-внедренческое предприятие "АПТ-Экология"
Filing date
Publication date
Application filed by ТОО Научно-внедренческое предприятие "АПТ-Экология" filed Critical ТОО Научно-внедренческое предприятие "АПТ-Экология"
Publication of RU94001599A publication Critical patent/RU94001599A/en

Links

Claims (1)

Диетическое желе относится к пищевой промышленности, в частности к диетическим пищевым продуктам, к получению студневых продуктов питания на основе растительного сырья, и может найти широкое применение в медицине для профилактического питания. Сущность: в рецептуру желе входит биологически активное вещество - экстракт растительный конденсированный на основе люцерны, полученный путем измельчения травы или сена люцерны, внесения экстрагирующей смеси, нагревания полученной пульпы, ее выдержки и охлаждения, отделения балластных веществ и упаривания при следующем соотношении компонентов в целевом диетическом желе, мас.% сахар - 7,0 - 8,0; желатин 2,0 - 3,0; экстракт люцерны - 0,1 - 0,15; лимонная кислота - 0,20 - 0,25; вкусовая и ароматическая добавки - 0,40 - 0,50; вода - остальное.Dietary jelly relates to the food industry, in particular to dietary food products, to obtain gelatinous foods based on vegetable raw materials, and can find wide application in medicine for preventive nutrition. Essence: in the jelly formulation includes a biologically active substance - condensed alfalfa plant extract, obtained by grinding the grass or alfalfa hay, introducing the extracting mixture, heating the resulting pulp, aging and cooling, separating the ballast substances and evaporating in the following ratio of components in the target dietary jelly, wt.% sugar - 7.0 - 8.0; gelatin 2.0 - 3.0; alfalfa extract - 0.1 to 0.15; citric acid - 0.20 - 0.25; flavoring and aromatic additives - 0.40 - 0.50; water - the rest.
RU94001599/13A 1994-01-18 Dietary gland RU94001599A (en)

Publications (1)

Publication Number Publication Date
RU94001599A true RU94001599A (en) 1995-12-27

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2558206C1 (en) * 2014-04-01 2015-07-27 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ФГБОУ ВПО "КубГТУ") Functional purpose jelly marmalade

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2558206C1 (en) * 2014-04-01 2015-07-27 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ФГБОУ ВПО "КубГТУ") Functional purpose jelly marmalade

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