http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2596433-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 | 2015-10-13-04:00^^<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-2596433-C1 |
| titleOfInvention | Method for production of aromatic kvass with oregano |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to technology of kvass production, specifically to a method for production of aromatic kvass with oregano. Method comprises preparation of recipe components, crushing fermented rye malt, unfermented rye malt and barley malt. Method includes cutting oyster plant, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside oyster plant pieces to temperature of 80-90 °C for at least 1 hour. Further, method comprises roasting and crushing, mixing listed components with boiling water, steeping for 2-3 hours, separation of phases, adding to liquid phase sugar, oregano and combined starter of kvass yeast strain M and S-2 and lactic acid bacteria strain 11 and 13, fermentation and removal of oregano. n EFFECT: method enables to reduce duration of technological process, stabilise colour and increase stability of foam in finished product. n 1 cl |
| priorityDate | 2015-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.