http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2580619-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/A23L2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-08 |
| filingDate | 2015-06-26-04:00^^<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-2580619-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 catmint with liquid carbon dioxide to separate corresponding miscella, cutting scorzonera, drying in microwave field till residual humidity about 20 % at microwave field power providing heating inside scorzonera pieces to temperature of 80-90 °C for at least of 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, depressurisation to atmospheric value with simultaneous freezing of scorzonera, crushing and mashing together with kvass bread and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Method then includes adding to wort 25 % of recipe amount of sugar in form of white syrup, fermenting with mixture of pure cultures of kvass yeast race M and lactic acid bacteria race 11 and 13, blending with remaining portion of sugar in form of white syrup and bottling. n EFFECT: method reduces duration of process and increases foam stability of end product. n 1 cl |
| priorityDate | 2015-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.