RU2015137467A - Method for the production of bread kvass - Google Patents

Method for the production of bread kvass Download PDF

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Publication number
RU2015137467A
RU2015137467A RU2015137467A RU2015137467A RU2015137467A RU 2015137467 A RU2015137467 A RU 2015137467A RU 2015137467 A RU2015137467 A RU 2015137467A RU 2015137467 A RU2015137467 A RU 2015137467A RU 2015137467 A RU2015137467 A RU 2015137467A
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RU
Russia
Prior art keywords
bread kvass
jerusalem artichoke
sugar
kvass
microwave field
Prior art date
Application number
RU2015137467A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2015137467A priority Critical patent/RU2015137467A/en
Publication of RU2015137467A publication Critical patent/RU2015137467A/en

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Claims (1)

Способ выработки хлебного кваса, предусматривающий подготовку рецептурных компонентов, затирание сухого хлебного кваса с горячей водой и трехкратное настаивание с отделением жидкой фазы от гущи с получением квасного сусла, добавление к нему 25% рецептурного количества сахара в виде белого сиропа, сбраживание хлебопекарными дрожжами, купажирование с оставшейся частью сахара в виде белого сиропа и розлив, отличающийся тем, что подготовленный имбирь экстрагируют жидкой двуокисью углерода с отделением соответствующем мисцеллы, подготовленный топинамбур нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев топинамбура до температуры внутри кусочков 80-90°С, в течение не менее 1 ч, обжаривают, пропитывают отделенной мисцеллой с одновременным повышением давления, сбрасывают давление до атмосферного с одновременным замораживанием топинамбура, дробят и затирают в количестве около 3,6% от нормы расхода сахара совместно с сухим хлебным квасом.A method of producing bread kvass, which involves preparing the recipe components, mashing the dry bread kvass with hot water and insisting three times to separate the liquid phase from the grounds to produce kvass wort, adding 25% of the recipe amount of sugar in the form of white syrup to it, fermenting with baking yeast, blending with the remaining sugar in the form of white syrup and pouring, characterized in that the prepared ginger is extracted with liquid carbon dioxide with the separation of the corresponding miscella, prepared This Jerusalem artichoke is cut, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures that Jerusalem artichoke is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fried, impregnated with a separated miscella with a simultaneous increase in pressure, dumped pressure to atmospheric while freezing Jerusalem artichoke, crushed and rubbed in an amount of about 3.6% of the norm of sugar consumption together with dry bread kvass.
RU2015137467A 2015-09-03 2015-09-03 Method for the production of bread kvass RU2015137467A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015137467A RU2015137467A (en) 2015-09-03 2015-09-03 Method for the production of bread kvass

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015137467A RU2015137467A (en) 2015-09-03 2015-09-03 Method for the production of bread kvass

Publications (1)

Publication Number Publication Date
RU2015137467A true RU2015137467A (en) 2017-03-09

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ID=58454082

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2015137467A RU2015137467A (en) 2015-09-03 2015-09-03 Method for the production of bread kvass

Country Status (1)

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RU (1) RU2015137467A (en)

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FA92 Acknowledgement of application withdrawn (lack of supplementary materials submitted)

Effective date: 20170329