http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2583644-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/C12G3-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-08 |
| filingDate | 2015-06-24-04:00^^<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-2583644-C1 |
| titleOfInvention | Method for producing kvass |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to production process for kvass beverage. Cornelian Marc is extracted with liquid carbon dioxide to separate appropriate micelle. Girasol is cut and dried in microwave field till residual humidity about 20 % at microwave filed power providing warming of chicory inside bits till temperature 80-90 °C for at least of 1 hour with its subsequent roasting and impregnation with separated miscella with simultaneous pressure boost. Depressurisation till atmosphere pressure with simultaneous freezing of girasol and its subsequent grinding. Kvass breads and girasol 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 are carried out 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 of 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 target product. n EFFECT: invention allows to reduce process duration 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: 35.