RU2015143788A - A method of obtaining kvass from crackers - Google Patents

A method of obtaining kvass from crackers Download PDF

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Publication number
RU2015143788A
RU2015143788A RU2015143788A RU2015143788A RU2015143788A RU 2015143788 A RU2015143788 A RU 2015143788A RU 2015143788 A RU2015143788 A RU 2015143788A RU 2015143788 A RU2015143788 A RU 2015143788A RU 2015143788 A RU2015143788 A RU 2015143788A
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RU
Russia
Prior art keywords
crackers
boiling
sourdough
yeast
microwave field
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RU2015143788A
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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 RU2015143788A priority Critical patent/RU2015143788A/en
Publication of RU2015143788A publication Critical patent/RU2015143788A/en

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Claims (1)

Способ получения 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 корень одуванчика нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев корня одуванчика до температуры внутри кусочков 80-90°C, 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 комбинированную закваску квасных дрожжей рас М и С-2 и молочнокислых бактерий рас 11 и 13.A method of producing kvass from crackers, which involves preparing the recipe components, crushing rye crackers, boiling them for boiling for 3 hours, separating the phases, adding sugar and yeast to the liquid phase and fermenting, characterized in that the prepared dandelion root is cut and dried the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the dandelion root is heated 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 about 10% of the mass of crackers, and as a sourdough, a combination of sourdough yeast of races M and C-2 and lactic acid bacteria races 11 and 13 is used.
RU2015143788A 2015-10-14 2015-10-14 A method of obtaining kvass from crackers RU2015143788A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015143788A RU2015143788A (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
RU2015143788A RU2015143788A (en) 2015-10-14 2015-10-14 A method of obtaining kvass from crackers

Publications (1)

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RU2015143788A true RU2015143788A (en) 2017-04-18

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RU2015143788A RU2015143788A (en) 2015-10-14 2015-10-14 A method of obtaining kvass from crackers

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RU (1) RU2015143788A (en)

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