http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2585070-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 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
filingDate | 2015-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2016-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
publicationDate | 2016-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | RU-2585070-C1 |
titleOfInvention | Method for producing kvass |
abstract | FIELD: food industry. n SUBSTANCE: invention relates to technology for production of kvass. Method comprises preparation of recipe components, extraction of citrus pomace with liquid carbon dioxide with corresponding miscella separation, chicory cutting, drying in microwave field to residual humidity about 20 % at microwave field power providing warming of chicory inside pieces to temperature 80-90 °C for least for 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, depressurisation to atmospheric value with simultaneous freezing of chicory, crushing and mashing together with kvass bread and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 11 and 13, blending with remaining sugar in form of white syrup and bottling. n EFFECT: invention allows to reduce duration of process and increase foam stability of end product. n 1 cl |
priorityDate | 2015-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.