http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2541758-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0ebd81cb2b3f46f6b6925fa8c49180c2 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-18 |
| filingDate | 2013-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_392a33612dc9f2f3e3c697394c307d63 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_50201684f50e43494ebc5171452ae005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fc45428a2cf536e46b14df2135859a3c |
| publicationDate | 2015-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2541758-C1 |
| titleOfInvention | Method for production of dry complex starter for kvass fermentation |
| abstract | FIELD: food industry. n SUBSTANCE: method involves preparation of a saccharified brew by way of first grade wheat flour and wheat bran mixing at a ratio of 1:1, the produced mixture brewing with 85-90°C water, maintenance during 45-60 minutes, the mixture cooling to 65-67°C, saccharifying with non-fermented barley or rye malt in an amount of 10% of the mixture weight during 60-90 minutes, yeast autolysate introduction in an amount of 0.1% of the mixture weight to produce a nutritional substrate. Then one performs the substrate weighing out into three fermentative vessels with quadruplication of weighed portion equal to 50 g:200 g:800 g, respectively, three-times' autoclaving with a 24 hours' interval under 1.5 atm during 60 minutes, lactic acid bacteria reproduction in the prepared substrate in three-phase propagation cycle till the final acidity of sodium hydroxide solution with concentration equal to 1 mole/dm 3 is equal to16-18 cm 3 per 100 cm 3 of the brew; the lactic acid bacteria source is represented by prebiotic preparations "Lactobacterin" or "Bifidumbacterin" "Evitalia" or a complex consisting of the said three preparations that are dissolved in 5 cm 3 of a sterile physiological solution with each of them transferred into the cooled sterile saccharified brew in an amount of 1 dose of the preparation which is equal to 2×10 9 , 10 7 and 1.5-2.0×10 9 CFU, respectively, per 50 g of the substrate. The inoculated nutrient medium is incubated (first phase) during 24 hours at a temperature of 37°C; then one performs the second and the third phases of the propagation cycle by way of dilution of the ripe starter of the previous phase in a four-fold quantity of the sterile saccharified brew for the subsequent phase. Incubation of the subsequent phases of the propagation cycle is performed during 24 hours at a temperature of 37°C till acidity of sodium hydroxide solution with concentration equal to 1 mole/dm 3 is 16-18 cm 3 per 100 cm 3 of the brew. Then one performs the phases mixing with potato starch in an amount equal to the starter weight and Saccharomyces cerevisiae pressed bakery yeast in a dose of 5 g/100 dm 3 of the kvass wort, the produced mass drying in a sterile air flow at room temperature till moisture content is equal to 13-14%. The total time of the saccharified brew fermentation is equal to 72 hours. n EFFECT: fermentation time reduction. n 2 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2596371-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2602202-C1 |
| priorityDate | 2013-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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Total number of triples: 74.