http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2597694-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 | 2015-08-10-04:00^^<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-2597694-C1 |
| titleOfInvention | Method for bread kvass producing |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, extraction of ashberry 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 dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, 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 | 2015-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.