RU2015143781A - A method of obtaining kvass from crackers - Google Patents

A method of obtaining kvass from crackers Download PDF

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Publication number
RU2015143781A
RU2015143781A RU2015143781A RU2015143781A RU2015143781A RU 2015143781 A RU2015143781 A RU 2015143781A RU 2015143781 A RU2015143781 A RU 2015143781A RU 2015143781 A RU2015143781 A RU 2015143781A RU 2015143781 A RU2015143781 A RU 2015143781A
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RU
Russia
Prior art keywords
boiling water
rusks
kvass
races
starter
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RU2015143781A
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Russian (ru)
Inventor
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Priority to RU2015143781A priority Critical patent/RU2015143781A/en
Publication of RU2015143781A publication Critical patent/RU2015143781A/en

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  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Fodder In General (AREA)

Claims (1)

Способ получения кваса из сухарей, предусматривающий подготовку рецептурных компонентов, дробление ржаных сухарей, их заливку кипятком, выдержку в течение около 3 часов, разделение фаз, добавление к жидкой фазе сахара и закваски и сбраживание, отличающийся тем, что подготовленный тописолнечник нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев тописолнечника до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, обжаривают, дробят и подают на заливку кипятком в количестве около 10% от массы сухарей, а в качестве закваски используют комбинированную закваску квасных дрожжей рас М и С-2 и молочнокислых бактерий рас 11 и 13.A method of producing kvass from rusks, which involves preparing the recipe components, crushing rye rusks, pouring them 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 sunflower is cut and dried in the field Microwave to a residual moisture content of about 20% with a microwave field power that provides heating of the topisolnik to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fry, crush and serve for filling with boiling water in an amount of approx was 10% by weight of the biscuit, and used as a combined starter sourdough yeast kvass races M and C-2 and lactobacilli races 11 and 13.
RU2015143781A 2015-10-14 2015-10-14 A method of obtaining kvass from crackers RU2015143781A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015143781A RU2015143781A (en) 2015-10-14 2015-10-14 A method of obtaining kvass from crackers

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Application Number Priority Date Filing Date Title
RU2015143781A RU2015143781A (en) 2015-10-14 2015-10-14 A method of obtaining kvass from crackers

Publications (1)

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RU2015143781A true RU2015143781A (en) 2017-04-19

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RU2015143781A RU2015143781A (en) 2015-10-14 2015-10-14 A method of obtaining kvass from crackers

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RU (1) RU2015143781A (en)

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