RU2015145637A - The method of obtaining kvass dried in Polish - Google Patents

The method of obtaining kvass dried in Polish Download PDF

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Publication number
RU2015145637A
RU2015145637A RU2015145637A RU2015145637A RU2015145637A RU 2015145637 A RU2015145637 A RU 2015145637A RU 2015145637 A RU2015145637 A RU 2015145637A RU 2015145637 A RU2015145637 A RU 2015145637A RU 2015145637 A RU2015145637 A RU 2015145637A
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RU
Russia
Prior art keywords
dried
polish
kvass
boiling water
microwave field
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RU2015145637A
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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 RU2015145637A priority Critical patent/RU2015145637A/en
Publication of RU2015145637A publication Critical patent/RU2015145637A/en

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Способ получения кваса сухарного по-польски, предусматривающий подготовку рецептурных компонентов, резку ржаного хлеба, его сушку, заливку кипятком, выдержку в течение 2-3 часов, разделение фаз, добавление к отделенной жидкой фазе сахара, лимонного сока и закваски, сбраживание и розлив, 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 часа, обжаривают, дробят и подают на заливку кипятком в количестве около 7,5% 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 of producing dried kvass in Polish, involving the preparation of recipe components, cutting rye bread, drying it, pouring boiling water, holding for 2-3 hours, phase separation, adding sugar, lemon juice and sourdough to the separated liquid phase, fermentation and bottling, 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 ensures the oat root is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, roasted, crushed and odayut to fill with boiling water in an amount of about 7.5% by weight of rye bread leaven as well as the combined use sourdough yeast kvass races M and C-2 and lactobacilli races 11 and 13.
RU2015145637A 2015-10-26 2015-10-26 The method of obtaining kvass dried in Polish RU2015145637A (en)

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RU2015145637A RU2015145637A (en) 2015-10-26 2015-10-26 The method of obtaining kvass dried in Polish

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RU2015145637A RU2015145637A (en) 2015-10-26 2015-10-26 The method of obtaining kvass dried in Polish

Publications (1)

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RU2015145637A true RU2015145637A (en) 2017-04-27

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RU2015145637A RU2015145637A (en) 2015-10-26 2015-10-26 The method of obtaining kvass dried in Polish

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