http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2596713-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 | 2015-10-06-04:00^^<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-2596713-C1 |
| titleOfInvention | Method of producing kvass for okroshka |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to production of kvass, specifically to a method of producing kvass for okroshka. Method comprises preparation of recipe components, cutting dandelion roots cutting, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside dandelion root pieces to temperature of 80-90 °C for at least 1 hour. Further, method includes roasting, crushing and mashing together with kvass bread and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Method then includes adding 25 % of recipe amount of sugar in form of white syrup, fermenting with mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blending with remaining portion of sugar in form of white syrup and bottling. n EFFECT: method enables to reduce duration of technological process and increase foam stability of end product by 20-28 %. n 1 cl |
| priorityDate | 2015-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.