http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2596290-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/A23L2-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2015-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2016-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2596290-C1 |
| titleOfInvention | Bread kvass production method |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry, specifically to technology of producing kvass, and can be used for production of kvass. Recipe ingredients are prepared. Dry bread kvass is mashed with hot water. Prepared blackcurrant leaves are extracted with liquid carbon dioxide to separate corresponding miscella. Prepared girasol-sunflower is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside girasol-sunflower pieces to temperature 80-90 °C for at least 1 hour. Girasol-sunflower is roasted and impregnated with separated miscella with simultaneous pressure increase, pressure is reduced to atmospheric pressure with simultaneous freezing of girasol-sunflower. Then girasol-sunflower is crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass. Performing three infusions with separation of liquid phase from thick to produce kvass wort. Kvass wort is mixed with 25 % of recipe quantity of sugar in form of white syrup. Method then includes fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling. n EFFECT: method enables to reduce duration of technological process as a result of acceleration of fermentation and increases foam stability of end product. n 1 cl |
| priorityDate | 2015-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.