http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2590183-C1

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-40
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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38
filingDate 2015-08-12-04:00^^<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-2590183-C1
titleOfInvention Method for producing bread kvass
abstract FIELD: food industry. n SUBSTANCE: invention relates to production process for kvass beverage. Method of producing kvass comprises preparation of recipe components, extraction of fir needles with liquid carbon dioxide to separate corresponding miscella, cutting girasol-sunflower, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside girasol-sunflower pieces to temperature of 80-90 °C for at least of 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of girasol-sunflower, crushing and mashing together with dry 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 strain M and lactic acid bacteria strains 11 and 13, 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 2015-08-12-04:00^^<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.