FIELD: food industry.
SUBSTANCE: biologically active additive (BAA) to food is represented by a powder obtained from secondary vegetable resources by means of their drying, cooling and grinding. Wherein the secondary plant resources are represented by secondary resources formed while mashing fruit preliminarily ground and treated in the electromagnetic field of ultrahigh frequencies with the frequency of 2,450 MHz at the rate of heating up to 86-88°C, equal to 19°C/min - 23°C/min.
EFFECT: invention allows to obtain a biologically active food additive with the maximum content of biologically active substances.
1 tbl, 3 ex
Title | Year | Author | Number |
---|---|---|---|
BIOLOGICALLY ACTIVE FOOD ADDITIVE | 2016 |
|
RU2646230C2 |
BIOLOGICALLY ACTIVE FOOD ADDITIVE WITH ANTIOXIDANT PROPERTIES | 2016 |
|
RU2652181C2 |
BIOLOGICALLY ACTIVE FOOD ADDITIVE WITH ANTIOXIDANT PROPERTIES | 2016 |
|
RU2621984C1 |
BIOLOGICALLY ACTIVE FOOD ADDITIVE WITH ANTITOXIC PROPERTIES | 2016 |
|
RU2646870C2 |
BIOLOGICALLY ACTIVE FOOD ADDITIVE WITH ANTITOXIC PROPERTIES | 2016 |
|
RU2621983C1 |
BIOLOGICALLY ACTIVE FOOD ADDITIVE | 2016 |
|
RU2646229C2 |
BIOLOGICALLY ACTIVE FOOD ADDITIVE WITH ANTITOXIC PROPERTIES | 2016 |
|
RU2645976C2 |
BIOLOGICALLY ACTIVE FOOD ADDITIVE WITH ANTIOXIDANT PROPERTIES | 2016 |
|
RU2652182C2 |
BIOLOGICALLY ACTIVE FOOD ADDITIVE WITH ANTITOXIC PROPERTIES | 2016 |
|
RU2646871C2 |
BIOLOGICALLY ACTIVE FOOD ADDITIVE WITH ANTIOXIDANT PROPERTIES | 2016 |
|
RU2652179C2 |
Authors
Dates
2018-03-02—Published
2016-05-25—Filed