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2 067 843

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C1

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IPC

(21) (22)

Application

93040037/13, 1993-08-11

(22)

Actual filing date

1993-08-11

(45)

Published

1996-10-20

(72)

Inventor

Volodz'Ko G.V.Lysikova O.V.Kas'Janov G.I.Kvasenkov O.I.

(73)

Holder

Nauchno-Konsul'Tativnyj Vnedrencheskij Tsentr

METHOD OF FRUIT KVAS MAKING Russian patent published in 1996 - IPC

Abstract RU 2067843 C1

FIELD: food industry. SUBSTANCE: method involves preparing fresh blend or reduced grape juice with sugar syrup at ratio 7:3 by dry matter ratio at their total content 9-9.5% by mass, at pH = 4-5, its sterilization and fermentation with mixture of Saccharomyces minor (strain M) and Lactobacillus casei or Lactobacillus panis (strain 11 and 13) at ratio 1:1 and at ratio of yeast and lactobacillus = 1: 6 followed by cultural fluid separation and pasteurization. EFFECT: simplified technology of fruit kvass making, enhanced biological value and taste, improved quality. 2 cl

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RU 2 067 843 C1

Authors

Volodz'Ko G.V.

Lysikova O.V.

Kas'Janov G.I.

Kvasenkov O.I.

Dates

1996-10-20—Published

1993-08-11—Filed

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