http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2592844-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 | 2015-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2016-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2592844-C1 |
| titleOfInvention | Method for producing bread kvass |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to method for producing kvass, envisaging recipe components preparation, cherry jelly extraction with liquid carbon dioxide in order to separate corresponding miscella, cutting yacon, drying it in microwave field till residual humidity about 20 % at microwave field power providing warming inside yacon bits to temperature 80-90 °C during at least 1 hour, frying, impregnation with separated miscella under simultaneous pressure boost, pressure dropping to atmospheric value with simultaneous freezing of yacon, crushing and rubbing in amount of approximately 3.6 % of sugar consumption, together with kvass breads and hot water, and three time maintenance with separation of liquid phase from thick 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: technical result consists in reduction of technological process duration, and increase in stability of foam in target product. n 1 cl |
| priorityDate | 2015-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.