http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2598518-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 | 2015-08-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2016-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2598518-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 citrus pomace with liquid carbon dioxide to separate corresponding miscella, cutting yacon, drying 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. Method then includes impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of yacon, 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 | 2015-08-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.