http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2582786-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-08 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-08 |
| filingDate | 2015-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2016-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2582786-C1 |
| titleOfInvention | Method for producing kvass |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe ingredients. Prepared clary is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared scorzonera is cut and dried in microwave field to residual humidity about 20 % at microwave field power providing heating of scorzonera to temperature inside pieces of 80-90 °C for at least 1 hour. Scorzonera is then roasted and impregnated with separated miscella with simultaneous pressure increase. Pressure is reduced to atmospheric pressure with simultaneous freezing of scorzonera. Mixture is crushed and mashed together with kvass bread and hot water, and three times digested with separation of liquid phase from thick in order to obtain kvass wort. One adds to it 25 % of recipe quantity of sugar in form of white syrup, fermented with mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 11 and 13, blended with remaining sugar in form of white syrup and delivered for bottling. n EFFECT: method reduces 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: 36.