http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2577099-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-06 |
| filingDate | 2015-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2016-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2577099-C1 |
| titleOfInvention | Method for producing kvass |
| abstract | FIELD: food industry. n SUBSTANCE: prepare prescription components extracted stone bramble liquid carbon dioxide from the offices of the relevant miscella. Sunchoke is cut, it is dried in the microwave field to a residual moisture content of about 20% at a power field sunchoke providing heating to a temperature within the slices 80-90°C for at least 1 hour. Fried sunchoke impregnated separated miscella while increasing the pressure, releasing the pressure to atmospheric pressure while freezing sunchoke. It is then crushed and rubbed together with leavened loaves and hot water with a triple infusion, separating the liquid phase from the grounds to give kvass wort. Add thereto 25% formula amount of sugar as a white syrup mixture is fermented with pure cultures of yeast kvass race M lactic acid bacteria and the races 11 and 13 and blended with the remaining part of the sugar. n EFFECT: invention allows to reduce the duration of the process and increase the foam stability of the title product. n 1 cl |
| priorityDate | 2015-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.