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1. 发明专利

BG101678A COMPOSITION OF HYGIENE-PROPHYLACTIC MOUTH WATER 未知
公开(公告)号：BG101678A
公开(公告)日：1998-12-30
申请号：BG10167897
申请日：1997-06-26
申请人： KUZMANOVA ZLATKA S , DIMITROV DIMITAR V
发明人： KUZMANOVA ZLATKA S , DIMITROV DIMITAR V
IPC分类号： A61K7/16
摘要： The hygiene-prophylactic mouth water has antiphlogisticeffect and increased astringent effect. It is an aqueous-alcoholicsolution containing ethyl alcohol from 100 to 120 g/l, calcium andaluminium lactate from 5 to 20 g/l, benzoic acid 0.5-1.0 g/l,saccharine from 100 to 150 mg/l, peppermint and sweet basil oilfrom 50 to 100 mg/l,colourants from 30 to 50 mg/l and sodiumcarbonate to pH 6.5.1 claim

2. 发明专利

BG45105A1 未知
公开(公告)号：BG45105A1
公开(公告)日：1989-04-14
申请号：BG6415784
申请日：1984-02-06
申请人： DRAGANOV STEFCHO I , PESHEV TOMA JJ , POPOV KOJJCHO D , DOJJCHINOVA IGLIKA C , BORISOVA SNEZHANA K , KUZMANOVA BOJJKA G
发明人： DRAGANOV STEFCHO I , PESHEV TOMA JJ , POPOV KOJJCHO D , DOJJCHINOVA IGLIKA C , BORISOVA SNEZHANA K , KUZMANOVA BOJJKA G
IPC分类号： C05B11/16 , C05C13/00

3. 发明专利

BG40078A1 STRAIN BACILLUS THURINGIENSIS VAR. KENYAE PRODUCING DELTA ENDOTOXINE AND BETA ENDOTOXINE USED FOR PLANT PROTECTION 未知
公开(公告)号：BG40078A1
公开(公告)日：1986-10-15
申请号：BG7077985
申请日：1985-06-21
申请人： KUZMANOVA
发明人： KUZMANOVA
IPC分类号： C12N1/20

4. 发明专利

BG105517A METHOD FOR THE PRODUCTION OF DIETETIC CHEESE 未知
公开(公告)号：BG105517A
公开(公告)日：2002-12-29
申请号：BG10551701
申请日：2001-05-17
申请人： BALTADZHIEVA MARIJA A , VLASEVA RADKA V , KUZMANOVA JORDANKA N , NACHEV CHUDOMIR K , KHINKOVSKI TSENO TS
发明人： BALTADZHIEVA MARIJA A , VLASEVA RADKA V , KUZMANOVA JORDANKA N , NACHEV CHUDOMIR K , KHINKOVSKI TSENO TS
IPC分类号： A23C19/00
摘要： The method includes the skimming of the milk of its cream, the addition of vegetable oil with subsequent heating, homogenization and pasteurization at 80-85 degrees C, with 10-15 min retention. After cooling to 34-39 degrees C, is added 0.1-0.3% of combined yeast of thermophilic and mesophilic microorganisms, calcium dichloride and rennet enzyme in a quantity for producing first coagulation for 9 to 15 min. The coagulum produced is cut into prismatic forms vertically and horizontally and is treated by periodic agitation until the production of stable cheese grains, which are formed in a cheese block. After pressing the cheese block is cut into pieces of 123/123-cm sizes. The pieces are salted in brine of salt concentration of 20-22%, acidity 25 degrees T and at 14-15 degrees C for 6 h and are arranged in packages after reaching acidity of 180-200 degrees T. The packages are closed in airtight manner and are left for curing at 6-8 degrees C for 20 days. 3 claims

5. 发明专利

BG103908A METHOD FOR THE PREPARATION OF YOGHURT OF IMPROVED ECOLOGICAL PROPERTIES 未知
公开(公告)号：BG103908A
公开(公告)日：2001-05-31
申请号：BG10390899
申请日：1999-11-19
申请人： BALTADZHIEVA MARIJA A , GERDZHIKOV GORAN D , KUZMANOVA JORDANKA , ANDONOVA STANKA G , VLASEVA RADKA V , BONEV NIKOLAJ B
发明人： BALTADZHIEVA MARIJA A , GERDZHIKOV GORAN D , KUZMANOVA JORDANKA , ANDONOVA STANKA G , VLASEVA RADKA V , BONEV NIKOLAJ B
IPC分类号： A23C9/20
摘要： The invention relates to the production of Bulgarian yoghurt possessing protection properties against heavy metals, designed for mass consumption and for people working in heavy metals polluted media. According to the method raw cows' milk with 16-18 degrees T acidity is received and qualified in accordance with characteristics meeting with the standards, is heated to 35-40 degrees C, is cleaned across a cleaning separator and is normalized to fat content, The addition of pectine is made in two options: option 1: in the initial milk, before or after pasteurization in a quantity ranging from 0.1-0,4%; option 2: in yoghurt produced by the reservoir method, in quantity from 0.6 to 1%. The pectine is dissolved in water in advance and is mixed with sugar and honey, In both options tannin is added in quantity ranging from 0.01 to 0.20, previously dissolved in water. The milk is heated to 60-65 degrees C and is homogenized. After homogenization the milk is pasteurized at 93-97 degrees C, is held for 20-30 min and is cooled to 42-47 degrees C. At this temperature, the dissolved pectine and tannin 0.01-0.20% is added to the yoghurt (option 1) and 1.5-2.0% ferment consisting of Str. Thermophilus and Lb. bulgaricus, is packed in containers and is placed in thermostatic chambers at temperature ranging from 42-45 degrees C for the occurrence of the lactic acid fermentation. To produce yoghurt (option 2), the milk is homogenized, pasteurized and fermented with 1.5-2 % ferment in large vessels and is left for the occurrence of the lactic acid fermentation at temperature of 40-45 degrees C. After the coagulation the milk is stirred until homogenous mass is produced to which the previously dissolved pectine in quantity 0.6-1.0% and tannin 0,01-0.20 % is added. The yoghurt prepared in this manner is fed for packaging. The finished product is stored at 2-6 degrees C. 4 claims

6. 发明专利

BG103539A METHOD FOR THE PREPARATION OF YOGHOURT WITH PROTECTION QUALTIES TO HEAVY METALS 未知
公开(公告)号：BG103539A
公开(公告)日：2001-03-30
申请号：BG10353999
申请日：1999-06-30
申请人： BALTADZHIEVA MARIJA A , KUZMANOVA JORDANKA N , VLASEVA RADKA V , BONEV NIKOLAJ B
发明人： BALTADZHIEVA MARIJA A , KUZMANOVA JORDANKA N , VLASEVA RADKA V , BONEV NIKOLAJ B
IPC分类号： A23C9/00
摘要： The yoghourt is made for mass consumption and for people working in media contaminated with heavy metals. According to the method raw cows' milk with acidity 16-18 degrees T is received and qualified in accordance with indicators, meeting with the requirements of the standard, is heated to 35-40 degrees C, is purified across a cleaning separator and is normalized for oil content. The addition of pectine is made in two alternatives - alternative 1: in the initial milk before or after pasteurization in a quantity from 0.1-0,4, and alternative 2: in yoghourt produced by the reservoir method, in quantity from 0.6-1 %. The pectine is dissolved in advance in water or is mixed with sugar and bee honey. In both alternatives tannin is added in a quantity of 0.01-0,05 %, previously dissolved in water. The milk is heated to 60-65 degrees C and is homogenized. Then it is pasteurized at 93-97 degrees C with 20-30 min retention and is cooled to 42-47 degrees C. At this temperature to the milk is added the dissolved pectine and tannin 0.01-0.05 % for the yoghourt (alternative 1), and 1.5-2.0 % ferment comprising Str. thermophilius and Lb. bulgaricus after which it is packed and placed in thermostatic chambers at 42-45 degrees C for the milk acid fermentation to take place. According to alternative 2 the milk is homogenized, pasteurized and fermented with 1.5-2 % ferment in large vessels and is left for the lactic acid fermentation to take place at 40-45 degrees C. After coagulation the milk is agitated until homogenous mass is produced to which the pectine dissolved in advance is added in a quantity of 0.6-1.0 % and tannin 0.01-0.05 %. The milk prepared in this way is placed in packaging. The finished product is stored at 2-6 degrees C. 4 claims

7. 发明专利

BG41015A1 WHEEL REDUCTOR FOR DRIVE MECHANISM 未知
公开(公告)号：BG41015A1
公开(公告)日：1987-04-15
申请号：BG7310986
申请日：1986-01-14
申请人： DIMOV , CONEV , KNCHEV , RADNEV , KOTOV , BOGDANOV , KUZMANOVA , BORISOV
发明人： DIMOV , CONEV , KNCHEV , RADNEV , KOTOV , BOGDANOV , KUZMANOVA , BORISOV
IPC分类号： B60K17/14 , B60T1/06

8. 发明专利

BG37096A1 PROTECTIVE BREATH CARTRIDGE 未知
公开(公告)号：BG37096A1
公开(公告)日：1985-04-15
申请号：BG6266883
申请日：1983-10-17
申请人： IVANOV , KUZMANOVA , MIRCHEVA
发明人： IVANOV , KUZMANOVA , MIRCHEVA
IPC分类号： A62B23/02

9. 发明专利

BG30578A1 METHOD FOR DETERMINATION OF DIBENZENOILPHENYLHYDROXYLAMINE AND OF BENZOIC ACID IN N- BENZOIL- N- PHENYLHYDROXYLAMINE 未知
公开(公告)号：BG30578A1
公开(公告)日：1981-07-15
申请号：BG4779580
申请日：1980-05-16
申请人： KUZMANOVA , TIMCHEVA , JJORDANOV , TEREBENINA
发明人： KUZMANOVA , TIMCHEVA , JJORDANOV , TEREBENINA
IPC分类号： G01J3/30 , C07C91/42

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