http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2577101-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/C12G3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-00 |
| filingDate | 2015-06-15-04:00^^<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-2577101-C1 |
| titleOfInvention | Method for producing kvass |
| abstract | FIELD: food industry. n SUBSTANCE: method comprises preparing the prescription components ajwain extraction with liquid carbon dioxide with the appropriate separation of the miscella, oat root cutting, drying it in the microwave field to a residual moisture content of about 20% at a power of the microwave field, providing heating of oat root pieces to a temperature within 80-90°C, for at least 1 hour, roasting, impregnation separated miscella while increasing pressure, pressure relief to atmospheric pressure with simultaneous freezing of oat roots, crushing and mashing together with leavened loaves and hot water and a three-fold insistence with the separation of the liquid phase from the grounds to give leavened wort adding thereto 25% formula amount of sugar syrup as a white, pure culture fermentation mixture kvass race M yeast and lactic acid bacteria races 11 and 13, blending with the remaining sugar syrup and a white filling. n EFFECT: method provides a reduction in the duration of the process and increase the foam stability of the title product. n 1 cl |
| priorityDate | 2015-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.