http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2596674-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 | 2015-10-20-04:00^^<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-2596674-C1 |
| titleOfInvention | Method of producing sugar kvass with forest oregano |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to technology of producing kvass, specifically to a method of producing sugar kvass with forest oregano. Method comprises preparation of recipe components, cutting rye bread and drying to browning. Method then includes cutting scorzonera, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside scorzonera pieces to temperature 80-90 °C for at least 1 hour. Further, method includes roasting and grinding, pouring listed components with boiling water, holding for 10-12 hours, separation of phases. Method then includes adding to separated liquid phase a starter in form of a combined starter of kvass yeast strain M and S-2 and lactic acid bacteria strain 11 and 13, sugar and rye flour, fermentation, blending with infusion of marjoram, holding for 2-3 hours and bottling. n EFFECT: method enables to reduce duration of technological process, stabilise colour and increase stability of foam in finished product by 20-25 %. n 1 cl |
| priorityDate | 2015-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.