http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2596421-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/C12G3-02 |
| filingDate | 2015-10-09-04:00^^<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-2596421-C1 |
| titleOfInvention | Method of producing white okroshka kvass |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to production of kvass. Method comprises preparation of recipe components, crushing fermented rye malt, unfermented rye malt and barley malt, cutting, drying in microwave field to residual moisture content of about 17 % at microwave field power providing heating inside girasol-sunflower inside girasol-sunflower pieces to temperature 80-90 °C for at least 1 hour and crushing, mashing fermented rye malt, unfermented rye malt, barley malt, rye flour, wheat flour, buckwheat flour and girasol-sunflower. Method includes adding to mashed mass boiling water, stirring, separation of phases, adding to liquid phase a mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strain 11 and 13 and fermentation. n EFFECT: method reduces duration of process and increases foam stability of end product. n 1 cl |
| priorityDate | 2015-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.