RU2015143811A - The method of obtaining caraway seeds - Google Patents

The method of obtaining caraway seeds Download PDF

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Publication number
RU2015143811A
RU2015143811A RU2015143811A RU2015143811A RU2015143811A RU 2015143811 A RU2015143811 A RU 2015143811A RU 2015143811 A RU2015143811 A RU 2015143811A RU 2015143811 A RU2015143811 A RU 2015143811A RU 2015143811 A RU2015143811 A RU 2015143811A
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RU
Russia
Prior art keywords
starter
phases
caraway
separating
boiling water
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RU2015143811A
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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 RU2015143811A priority Critical patent/RU2015143811A/en
Publication of RU2015143811A publication Critical patent/RU2015143811A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Claims (1)

Способ получения тминного кваса, предусматривающий подготовку рецептурных компонентов, дробление ржаных сухарей, их заливку кипятком, выдержку в течение около 3 часов, разделение фаз, добавление к жидкой фазе сахара, тмина и закваски, сбраживание и разделение фаз, отличающийся тем, что подготовленный якон нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев якона до температуры внутри кусочков 80-90°C, 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 caraway seeds kvass, which involves preparing the recipe components, crushing rye crackers, pouring them with boiling water, holding for about 3 hours, separating the phases, adding sugar, caraway and starter to the liquid phase, fermenting and separating the phases, characterized in that the prepared yacon is cut dried in a microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the yacon to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fried, crushed and served with boiling water in an amount of approx about 10% of the mass of crackers, and as a starter culture, a combination of starter yeasts of races M and C-2 and lactic acid bacteria races 11 and 13 is used.
RU2015143811A 2015-10-14 2015-10-14 The method of obtaining caraway seeds RU2015143811A (en)

Priority Applications (1)

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RU2015143811A RU2015143811A (en) 2015-10-14 2015-10-14 The method of obtaining caraway seeds

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RU2015143811A RU2015143811A (en) 2015-10-14 2015-10-14 The method of obtaining caraway seeds

Publications (1)

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RU2015143811A true RU2015143811A (en) 2017-04-19

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RU2015143811A RU2015143811A (en) 2015-10-14 2015-10-14 The method of obtaining caraway seeds

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