http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2597693-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 | 2015-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2016-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
publicationDate | 2016-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | RU-2597693-C1 |
titleOfInvention | Bread kvass production method |
abstract | FIELD: food industry. n SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, extraction of clary with liquid carbon dioxide to separate corresponding miscella, cutting of girasol, its drying in microwave field to residual moisture content of about 20 % at microwave filed power which provides heating inside girasol pieces to 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella, while increasing pressure, pressure reduction down to atmospheric with simultaneous freezing of girasol, crushing and mashing together with kvass breads and hot water, and three-time maintenance with separation of liquid phase from thick to produce kvass wort, adding 25 % of the recipe quantity of sugar to it in the form of white syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling. n EFFECT: method reduces duration of process and increases foam stability of end product. n 1 cl |
priorityDate | 2015-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.