RU2015145701A - Method for the production of kvass with blackcurrant leaves - Google Patents

Method for the production of kvass with blackcurrant leaves Download PDF

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Publication number
RU2015145701A
RU2015145701A RU2015145701A RU2015145701A RU2015145701A RU 2015145701 A RU2015145701 A RU 2015145701A RU 2015145701 A RU2015145701 A RU 2015145701A RU 2015145701 A RU2015145701 A RU 2015145701A RU 2015145701 A RU2015145701 A RU 2015145701A
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RU
Russia
Prior art keywords
kvass
blackcurrant leaves
production
stale
liquid phase
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RU2015145701A
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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 RU2015145701A priority Critical patent/RU2015145701A/en
Publication of RU2015145701A publication Critical patent/RU2015145701A/en

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  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Claims (1)

Способ производства кваса с листьями черной смородины, предусматривающий подготовку рецептурных компонентов, заливку черствого ржаного хлеба, листьев черной смородины и сахара кипятком, выдержку в течение 4-5 ч, разделение фаз, добавление к отделенной жидкой фазе ржаной муки и закваски, сбраживание, кипячение, разделение фаз и розлив отделенной жидкой фазы, 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 5% от массы черствого ржаного хлеба, а в качестве закваски используют смесь чистых культур квасных дрожжей расы М и молочнокислых бактерий рас 11 и 13.A method for the production of kvass with blackcurrant leaves, which involves preparing the recipe components, pouring stale rye bread, blackcurrant leaves and sugar with boiling water, holding for 4-5 hours, separating the phases, adding rye flour and sourdough to the separated liquid phase, fermenting, boiling, phase separation and bottling of the separated liquid phase, 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 the temperature inside the pieces of 80-90 ° C, for at least 1 hour, is fried, crushed and served with boiling water in an amount of about 5% by weight of stale rye bread, and a mixture of pure cultures of fermented yeast of race M and lactic acid bacteria is used as starter culture races 11 and 13.
RU2015145701A 2015-10-26 2015-10-26 Method for the production of kvass with blackcurrant leaves RU2015145701A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015145701A RU2015145701A (en) 2015-10-26 2015-10-26 Method for the production of kvass with blackcurrant leaves

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015145701A RU2015145701A (en) 2015-10-26 2015-10-26 Method for the production of kvass with blackcurrant leaves

Publications (1)

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RU2015145701A true RU2015145701A (en) 2017-05-02

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RU2015145701A RU2015145701A (en) 2015-10-26 2015-10-26 Method for the production of kvass with blackcurrant leaves

Country Status (1)

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RU (1) RU2015145701A (en)

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