http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2579462-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/C12G3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-58 |
| filingDate | 2015-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2016-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2579462-C1 |
| titleOfInvention | Method for producing kvass |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to production of kvass. Method envisages preparation of recipe components, extraction of blackcurrant leaves with liquid carbon dioxide, cutting of yacon, its drying in microwave field, frying, impregnation with separated miscella with simultaneous pressure increase, depressurisation to atmospheric value with simultaneous freezing of yacon, crushing and mashing together with kvass bread and hot water and infusion to produce kvass wort, adding sugar, fermentation by mixture of pure cultures kvass yeast and lactic acid bacteria, blending with remaining sugar and bottling. n EFFECT: proposed method allows to reduce duration of process and increases foam stability of end product. n 1 cl |
| priorityDate | 2015-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.