http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2597754-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/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-08 |
| filingDate | 2015-08-13-04:00^^<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-2597754-C1 |
| titleOfInvention | Method for bread kvass producing |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry, namely to production of kvass. Method comprises extraction of quince pomace with liquid carbon dioxide to separate miscella, prepared yacon is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside yacon pieces to temperature 80-90 °C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous increase of pressure, reducing pressure to atmosphere pressure value with simultaneous freezing of yacon, crushed and mashed together with leavened loaves and hot water, then settled 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, fermented with a mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blended with the remaining sugar in the form of white syrup, and bottled. n EFFECT: described above method cuts duration of process and increases foam stability of target product. n 1 cl |
| priorityDate | 2015-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.