http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2590450-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/A23L2-38 |
| filingDate | 2015-08-21-04:00^^<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-2590450-C1 |
| titleOfInvention | Method for producing bread kvass |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to production process for kvass beverage. In method of producing kvass, prepared juniper is extracted with liquid carbon dioxide with separation of corresponding miscella. Prepared girasol-sunflower is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside girasol-sunflower pieces to temperature 80-90 °C for at least 1 hour. Girasol-sunflower is roasted and impregnated with separated miscella with simultaneous pressure increase. Pressure is then reduced to atmospheric value with simultaneous freezing of girasol-sunflower, crushing and mashing in an amount of about 3.6 % of sugar consumption with dry bread kvass. n EFFECT: reduced duration of process and increased stability of foam in finished product. n 1 cl |
| priorityDate | 2015-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.