RU2015144729A - The method of producing okroshny kvass - Google Patents

The method of producing okroshny kvass Download PDF

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Publication number
RU2015144729A
RU2015144729A RU2015144729A RU2015144729A RU2015144729A RU 2015144729 A RU2015144729 A RU 2015144729A RU 2015144729 A RU2015144729 A RU 2015144729A RU 2015144729 A RU2015144729 A RU 2015144729A RU 2015144729 A RU2015144729 A RU 2015144729A
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RU
Russia
Prior art keywords
producing
kvass
pouring
boiling water
microwave field
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RU2015144729A
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Russian (ru)
Inventor
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Priority to RU2015144729A priority Critical patent/RU2015144729A/en
Publication of RU2015144729A publication Critical patent/RU2015144729A/en

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

Claims (1)

Способ получения окрошечного кваса, предусматривающий подготовку рецептурных компонентов, резку на ломтики ржаного хлеба, его сушку до подрумянивания, заливку кипятком, настаивание в течение 3-4 ч, разделение фаз, добавление к жидкой фазе сахара и закваски, сбраживание, охлаждение и разделение фаз, отличающийся тем, что подготовленный овсяный корень нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев овсяного корня до температуры внутри кусочков 80-90°С, в течение не менее 1 ч, обжаривают, дробят и подают на заливку кипятком в количестве около 20% от массы ржаного хлеба, а в качестве закваски используют комбинированную закваску квасных дрожжей рас М и С-2 и молочнокислых бактерий рас 11 и 13.A method for producing okvass kvass, which involves preparing the recipe components, cutting into slices of rye bread, drying it to brown, pouring with boiling water, infusion for 3-4 hours, phase separation, adding sugar and starter to the liquid phase, fermentation, cooling and phase separation, characterized in that the prepared oat root is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the oat root to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry, crushed and served for pouring with boiling water in an amount of about 20% by weight of rye bread, and as a sourdough, a combination of sourdough yeast races M and C-2 and lactic acid bacteria races 11 and 13 is used.
RU2015144729A 2015-10-20 2015-10-20 The method of producing okroshny kvass RU2015144729A (en)

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Application Number Priority Date Filing Date Title
RU2015144729A RU2015144729A (en) 2015-10-20 2015-10-20 The method of producing okroshny kvass

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RU2015144729A RU2015144729A (en) 2015-10-20 2015-10-20 The method of producing okroshny kvass

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RU2015144729A true RU2015144729A (en) 2017-04-26

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RU2015144729A RU2015144729A (en) 2015-10-20 2015-10-20 The method of producing okroshny kvass

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