http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2582199-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/C12F3-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-08 |
| filingDate | 2015-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2016-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2582199-C1 |
| titleOfInvention | Method for producing kvass |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to production process for kvass beverage. Orange Peel is extracted with liquid carbon dioxide to separate appropriate micelle. Dandelion roots are cut and dried in microwave field till residual humidity about 20 % at microwave filed power providing warming inside the bits till temperature of dandelion roots 80-90 °C during at least 1:00 with its subsequent roasting and impregnation with separated miscella with simultaneous pressure boost. Depressurisation till atmosphere pressure with simultaneous freezing of dandelion roots and its subsequent grinding. Kvass breads and dandelion roots in amount of 3.6 % by weight of recipe quantity of sugar in form of white syrup are filled with hot water and three infusions with separation of liquid phase from thick to produce kvass wort, adding to wort 25 % of recipe quantity of sugar in form of white syrup and fermentation with mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 11 and 13, followed by way of blending with remaining sugar in form of white syrup and bottling to produce end product. n EFFECT: invention allows to reduce process duration and increases foam stability of end product. n 1 cl |
| priorityDate | 2015-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.