http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2589188-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/C12G3-08 |
| filingDate | 2015-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2016-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2589188-C1 |
| titleOfInvention | Method for producing kvass |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to production process for kvass beverage. Method envisages preparation of recipe components, cutting of scorzonera, drying it in microwave field till residual humidity about 20 %, at microwave filed power providing warming within scorzonera bits up to temperature 80-90 °C for at least of 1 hour, frying, crushing, and mashing together with kvass rusks and hot water, and three-time digestion and separation of liquid phase from thick in order 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 of M strain, and lactic bacteria of 11 and 13 strains, blending with remaining 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 | 2015-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.