http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2594332-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 | 2015-08-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2016-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2594332-C1 |
| titleOfInvention | Method for producing bread kvass |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to production process for kvass beverage. Method envisages recipe components preparation. Sweet cherry jelly is extracted with liquid carbon dioxide to separate corresponding miscella. Then yacon is cut and dried in microwave field till residual humidity about 20 % for no less than 1 hour. Microwave filed power shall provide warming of yacon inside the bits till the temperature of 80-90 °C. Then yacon is fried, impregnated with the separated miscella with simultaneous increase of pressure, depressurization to atmosphere pressure with simultaneous freezing of yacon, crushed and filled together with dry bread kvass and hot water and is followed by triple infusion with separation of liquid phase from pulp to produce kvass wort. Method then includes adding to wort 25 % of recipe quantity of sugar in form of white syrup, fermented with a mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blended with the remaining sugar in the form of white syrup, and bottled. n EFFECT: invention allows to reduce duration of process and increase foam stability of end product. n 1 cl |
| priorityDate | 2015-08-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.