http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2579690-C1

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-00
filingDate 2015-06-18-04:00^^<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-2579690-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 ashberry with liquid carbon dioxide to separate corresponding miscella, cutting of girasol, its drying in microwave field till residual humidity about 20% at microwave filed power providing warming of girasol inside bits till temperature 80-90°C for at least of 1 hour, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of girasol, crushing and mashing together with kvass bread and hot water and three maintenance with separation of liquid phase from thick to produce kvass wort, adding 25% of recipe quantity of sugar in form of white syrup, fermentation with mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 11 and 13, blending with remaining sugar in form of white syrup and bottling. n EFFECT: method reduces the duration of the process and increase the foam stability of the title product. n 1 cl
priorityDate 2015-06-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2005118310-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2398830-C1
isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID612
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID457698762
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419590759
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID417109324
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID280
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID24763
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4932
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4233
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4932
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID415739469
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID68106
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4233

Total number of triples: 29.