http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2592884-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 | 2015-06-15-04:00^^<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-2592884-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 ginger with liquid carbon dioxide with separation of corresponding miscella, cutting scorzonera, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside scorzonera pieces to temperature of 80-90 °C for at least 1 hour, roasting, impregnating with separated miscella at simultaneous pressure increase, reducing pressure to atmospheric pressure with simultaneous freezing of scorzonera, crushing and mashing together with kvass bread and hot water followed bt triple infusion with separation of liquid phase from pulp to produce kvass wort, adding thereto 25 % of recipe amount of sugar as white syrup, fermenting with pure cultures of kvass yeast of race M and lactic acid bacteria of races 11 and 13, blending with the remaining sugar as white syrup and bottling. n EFFECT: method reduces duration of process and increases the foam stability of the end product. n 1 cl |
| priorityDate | 2015-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.