http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2584919-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/C12G3-02 |
filingDate | 2015-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2016-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
publicationDate | 2016-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | RU-2584919-C1 |
titleOfInvention | Method for producing kvass |
abstract | FIELD: food industry. n SUBSTANCE: invention relates to production of kvass and can be used in food industry. Method comprises preparation of recipe components, extraction of violet flowrs with liquid carbon dioxide with separation of corresponding miscella, cutting girasol, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside girasol pieces temperature 80-90°C for at least 1 hour. Method includes roasting girasol, impregnation with separated miscella while increasing pressure, releasing pressure to atmospheric pressure while simultaneously freezing girasol, crushing and mashing together with leavened bread and hot water and settling three times with separation of liquid phase from pulp to obtain kvass wort. Method then includes adding thereto 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 | 2015-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.