http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2580223-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/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-08 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2015-06-24-04:00^^<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-2580223-C1 |
| titleOfInvention | Method for producing kvass |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to production process for kvass beverage. Method envisages preparation of recipe components, extraction of blueberry refuse with liquid carbon dioxide to separate corresponding micella, cutting of American artichoke (Helianthus tuberosus), drying it in microwave field till residual humidity about 20 %, at microwave field power providing warming within tuber bits up to temperature 80-90 °C during at least 1 hour, frying, impregnation with separated micella and simultaneous pressure boost, depressurisation to atmospheric value and simultaneous freezing of tubers, crushing, and mashing together with kvass bread and hot water, and three-time digestion and separation of liquid phase from thick in order 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 M Strain and lactic bacteria 11 and 13 Strains, blending with remaining sugar in form of white syrup, and bottling. n EFFECT: method reduces process time and increases foam stability of end product. n 1 cl |
| priorityDate | 2015-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.