http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2598185-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 | 2015-09-08-04:00^^<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-2598185-C1 |
| titleOfInvention | Bread kvass production method |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of clary with liquid carbon dioxide to separate corresponding miscella, cutting oyster plant, drying it in microwave field to residual moisture content of about 20 % at microwave field power providing warming inside oyster plant pieces to temperature of 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of oyster plant, 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 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 | 2015-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.