http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2739429-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_11199d276cc655fe59fb7674ad657f2f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2019-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a0eac589922b30c637d2633fd372f819 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b7b2233be53261e6dff79eb4e3a1dbe1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e4248de7add36d5ac4844db93934847e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee6f417b7d3f15ad8fe4bdcc43fe7090 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_16aa1f348f875b8ef9e3ca816d748afa http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_73eb877b7ac79d7e789c0a76d5ebd79b |
| publicationDate | 2020-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2739429-C1 |
| titleOfInvention | Kvass production method |
| abstract | FIELD: food industry.SUBSTANCE: invention is related to alcohol-and-alcohol industry. Kvass production method includes girasol tubers washing, milling and extraction by mixing with water at ratio of 1:4, heating to 80–85 °C with holding for 40–60 minutes, cooling to 30–35° C and pressing. Further, to obtain a hydrolyzate artichoke extract in the extract is artichoke per 100 cm3is made of citric acid concentration of 0.2–0.4 %, kept at temperature of 80–90 °C for 90–100 minutes, filtered and concentrated to dry substances content of 25–30 %. For preparation of kvass wort, beer wort with content of 10–11 % of dry substances in volume of 100 ml per one litre is used and kvass wort concentrate is mixed in amount of 5–8 ml per one litre of kvass wort with water. Kvass wort is fermented with brewers’ yeast with hydrolysate of girasol extract in amount of 40–60 ml per one litre of prepared kvass wort at temperature of 20–25 °C and held for 16–24 hours. After cooling and decanting fermented kvass wort is mixed with concentrate of kvass wort in amount of 8–11 ml per one litre of kvass wort, sugar syrup in amount of 50–55 ml one litre of ready kvass and lactic acid in amount of 1.0–1.5 ml per one litre of ready kvass. Then one performs filtration, carbonisation and bottling of kvass.EFFECT: method enables to obtain a product with high consumer properties while reducing labour intensity and shorter duration of the production process.1 cl, 1 ex |
| priorityDate | 2019-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.