RU2015145673A - 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
RU2015145673A
RU2015145673A RU2015145673A RU2015145673A RU2015145673A RU 2015145673 A RU2015145673 A RU 2015145673A RU 2015145673 A RU2015145673 A RU 2015145673A RU 2015145673 A RU2015145673 A RU 2015145673A RU 2015145673 A RU2015145673 A RU 2015145673A
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RU
Russia
Prior art keywords
dried
polish
kvass
boiling water
microwave field
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RU2015145673A
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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 RU2015145673A priority Critical patent/RU2015145673A/en
Publication of RU2015145673A publication Critical patent/RU2015145673A/en

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Claims (1)

Способ получения кваса сухарного по-польски, предусматривающий подготовку рецептурных компонентов, резку ржаного хлеба, его сушку, заливку кипятком, выдержку в течение 2-3 ч, разделение фаз, добавление к отделенной жидкой фазе сахара, лимонной кислоты и закваски, сбраживание и розлив, 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°С, в течение не менее 1 ч, 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 it with boiling water, holding for 2-3 hours, phase separation, adding sugar, citric acid and starter to the separated liquid phase, fermentation and bottling, characterized in that the prepared dandelion root is cut, dried in 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, fried, 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.
RU2015145673A 2015-10-26 2015-10-26 The method of obtaining kvass dried in Polish RU2015145673A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015145673A RU2015145673A (en) 2015-10-26 2015-10-26 The method of obtaining kvass dried in Polish

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RU2015145673A RU2015145673A (en) 2015-10-26 2015-10-26 The method of obtaining kvass dried in Polish

Publications (1)

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RU2015145673A true RU2015145673A (en) 2017-04-28

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RU2015145673A RU2015145673A (en) 2015-10-26 2015-10-26 The method of obtaining kvass dried in Polish

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RU (1) RU2015145673A (en)

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