RU2015145676A - 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
RU2015145676A
RU2015145676A RU2015145676A RU2015145676A RU2015145676A RU 2015145676 A RU2015145676 A RU 2015145676A RU 2015145676 A RU2015145676 A RU 2015145676A RU 2015145676 A RU2015145676 A RU 2015145676A RU 2015145676 A RU2015145676 A RU 2015145676A
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RU
Russia
Prior art keywords
dried
polish
microwave field
sourdough
rye bread
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RU2015145676A
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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 RU2015145676A priority Critical patent/RU2015145676A/en
Publication of RU2015145676A publication Critical patent/RU2015145676A/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 часов, разделение фаз, добавление к отделенной жидкой фазе сахара, лимонной кислоты и закваски, сбраживание и розлив, 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°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, citric acid and starter to the separated liquid phase, fermentation and bottling, characterized in that the prepared anchon is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the heating of the apple to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fried, crushed and served for fillingboiling water in an amount of about 7.5% by weight of rye bread, and as a sourdough, use the combination of sourdough yeast races M and C-2 and lactic acid bacteria races 11 and 13.
RU2015145676A 2015-10-26 2015-10-26 The method of obtaining kvass dried in Polish RU2015145676A (en)

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RU2015145676A RU2015145676A (en) 2015-10-26 2015-10-26 The method of obtaining kvass dried in Polish

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Application Number Priority Date Filing Date Title
RU2015145676A RU2015145676A (en) 2015-10-26 2015-10-26 The method of obtaining kvass dried in Polish

Publications (1)

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RU2015145676A true RU2015145676A (en) 2017-05-02

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RU2015145676A RU2015145676A (en) 2015-10-26 2015-10-26 The method of obtaining kvass dried in Polish

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RU (1) RU2015145676A (en)

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