http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2592873-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 | 2015-06-17-04:00^^<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-2592873-C1 |
| titleOfInvention | Method for producing bread kvass |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of calamus with liquid carbon dioxide with separation of 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 1 hour, frying, impregnating with separated miscella at simultaneous increase of pressure, reducing to atmospheric pressure with simultaneous freezing of girasol-sunflower, crushing and mashing together with kvass bread and hot water, followed by triple infusion with separation of liquid phase from pulp to produce kvass wort, adding to it of 25 % of recipe amount of sugar in form of white syrup, fermenting with mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blending with remaining portion of 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 | 2015-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.