http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2590368-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/C12C7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 |
| filingDate | 2015-08-10-04:00^^<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-2590368-C1 |
| titleOfInvention | Method for producing bread kvass |
| abstract | FIELD: food industry. n SUBSTANCE: invention can be used in production of bread kvass. Performing extraction of ashberry with liquid carbon dioxide to separate corresponding miscella. Cut dandelion roots are dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside dandelion root pieces to temperature of 80-90 °C for at least of 1 hour. It is roasted and impregnated with separated miscella with simultaneous pressure boost. Performing depressurisation to atmospheric value with simultaneous freezing of girasol-sunflower, crushing and rubbing it together with dry bread kvass and hot water. After triple infusing with separation of liquid phase from pulp to produce kvass wort, adding to it of 25 % of recipe quantity of sugar in form of white syrup, fermenting with mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 11 and 13. Blending is performed 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 | 2015-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.