RU2015143760A - Method for the production of kvass from crackers - Google Patents

Method for the production of kvass from crackers Download PDF

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Publication number
RU2015143760A
RU2015143760A RU2015143760A RU2015143760A RU2015143760A RU 2015143760 A RU2015143760 A RU 2015143760A RU 2015143760 A RU2015143760 A RU 2015143760A RU 2015143760 A RU2015143760 A RU 2015143760A RU 2015143760 A RU2015143760 A RU 2015143760A
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RU
Russia
Prior art keywords
crackers
kvass
production
boiling water
pouring
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RU2015143760A
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Russian (ru)
Inventor
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2015143760A priority Critical patent/RU2015143760A/en
Publication of RU2015143760A publication Critical patent/RU2015143760A/en

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  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Claims (1)

Способ производства кваса из сухарей, предусматривающий подготовку рецептурных компонентов, дробление ржаных сухарей, их заливку кипятком, выдержку в течение около 3 ч, разделение фаз, добавление к жидкой фазе сахара и закваски и сбраживание, отличающийся тем, что подготовленный скорцонер нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев скорцонера до температуры внутри кусочков 80-90°С, в течение не менее 1 ч, обжаривают, дробят и подают на заливку кипятком в количестве около 10% от массы сухарей, а в качестве закваски используют смесь чистых культур квасных дрожжей расы М и молочнокислых бактерий рас 11 и 13.A method for the production of kvass from crackers, which involves preparing the recipe components, crushing rye crackers, pouring it with boiling water, holding for about 3 hours, separating the phases, adding sugar and starter to the liquid phase and fermenting, characterized in that the prepared scorzoner is cut, dried in the field Microwave to a residual moisture content of about 20% with a microwave field power that ensures scorzoner is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fry, crush and serve for pouring boiling water in an amount of about 10% by weight rusks, and as leaven mixture is used pure cultures of yeast kvass race M and lactobacilli races 11 and 13.
RU2015143760A 2015-10-14 2015-10-14 Method for the production of kvass from crackers RU2015143760A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015143760A RU2015143760A (en) 2015-10-14 2015-10-14 Method for the production of kvass from crackers

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015143760A RU2015143760A (en) 2015-10-14 2015-10-14 Method for the production of kvass from crackers

Publications (1)

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RU2015143760A true RU2015143760A (en) 2017-04-18

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RU2015143760A RU2015143760A (en) 2015-10-14 2015-10-14 Method for the production of kvass from crackers

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