http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2585510-C1

Outgoing Links

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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02
filingDate 2015-06-18-04:00^^<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-2585510-C1
titleOfInvention Method for producing kvass
abstract FIELD: food industry. n SUBSTANCE: invention relates to production of kvass. Method envisages preparation of recipe ingredients, extracting cinnamon with liquid carbon dioxide to separate corresponding miscella, cutting, its drying in microwave field till residual humidity about 20 % at microwave filed power providing warming dandelion roots inside bits till temperature of 80-90 °C for at least of 1 hour, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of dandelion roots, crushing and mashing together with kvass bread and hot water and three maintenance with separation of liquid phase from thick 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 2015-06-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 29.