http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2590534-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 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-08 |
| filingDate | 2015-06-17-04:00^^<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-2590534-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 barberry is extracted with liquid carbon dioxide with separation of corresponding miscella. Then prepared dandelion root is cut, dried in microwave field to a residual moisture content of about 20 % at microwave field power providing heating dandelion root to temperature within pieces of 80-90 °C for at least of 1 hour. Prepared dandelion roots are roasted and impregnated with separated miscella with simultaneous pressure increase. Pressure is then reduced to atmospheric value with simultaneous freezing of dandelion root, crushing and filling in an amount of approximately 3.6 % of sugar consumption together with kvass bread. n EFFECT: method reduces duration of process and increases foam stability of end product. n 1 cl |
| priorityDate | 2015-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.