http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2583624-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/C12G3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-06 |
| filingDate | 2015-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2016-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2583624-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 components, extraction of bird cherry with liquid carbon dioxide to separate corresponding micella, cutting girasol-sunflower, drying in microwave field to residual moisture content of about 20 %, at microwave field power providing heating inside girasol-sunflower pieces to temperature of 80-90 °C for at least 1 hour, roasting, impregnation with separated micella and simultaneous pressure increase, reducing pressure to atmospheric pressure value and simultaneous freezing of girasol-sunflower, crushing, and mashing together with kvass bread and hot water, and settling three times and separation of liquid phase from pulp in order to produce kvass wort, adding 25 % of recipe quantity of sugar syrup in form of white syrup, fermentation with mixture of pure cultures of kvass yeast strain M and lactic bacteria strains 11 and 13, blending with remaining sugar in form of white syrup, and bottling. n EFFECT: method ensures reduction of process duration and increased stability of kvass form. n 1 cl |
| priorityDate | 2015-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.