Composition used in porridge of increased nutritional value, contains e.g. whole-grain buckwheat flour, deodorized defatted soy flour, chlorella powder, flaxseed flour, wheat or maize bran, fruit powder and ground cinnamon
	LADNOVA O L; BOLSHAKOVA L S; GORIUNOV A P; KAZAKOV A V
	2023-05-23
专利权人	FEDERAL STATE BUDGETARY EDUCATIONAL (BUDG-Non-standard)
申请日期	2023-05-23
专利号	RU2023113324-A; RU2831241-C2
成果简介	NOVELTY - Composition, contains a grain base, protein material, plant complex, and flavor additive, where 27-50 wt.% whole-grain buckwheat flour, or a mixture of whole-grain buckwheat flour and whole-grain oat flour in a ratio of 75:25, or a mixture of whole-grain buckwheat flour and rice flour in a ratio of 80:20, or a mixture of whole-grain oat flour and rice flour in a ratio of 60:40, in this case, 18.3-33 wt.% deodorized defatted soy flour and 2.5 wt.% chlorella powder were used as protein material, a mixture of 8.3 wt.% flaxseed flour, 8-10 wt.% wheat or maize bran, and 12.5-22.8 wt.% fruit powder were used as a plant complex, and 0.1 wt.% ground cinnamon was used as a flavor additive. USE - The composition is useful in porridge of increased nutritional value. ADVANTAGE - None given.
IPC 分类号	A23L-033/10 ; A23L-007/10
国家	俄罗斯
专业领域	化学化工
语种	英语
成果类型	专利
文献类型	科技成果
条目标识符	http://119.78.100.226:8889/handle/3KE4DYBR/21805
专题	中国科学院新疆生态与地理研究所
作者单位	FEDERAL STATE BUDGETARY EDUCATIONAL (BUDG-Non-standard)
推荐引用方式 GB/T 7714	LADNOVA O L,BOLSHAKOVA L S,GORIUNOV A P,et al. Composition used in porridge of increased nutritional value, contains e.g. whole-grain buckwheat flour, deodorized defatted soy flour, chlorella powder, flaxseed flour, wheat or maize bran, fruit powder and ground cinnamon. RU2023113324-A; RU2831241-C2[P]. 2023.

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