RU2015146126A - A method of obtaining kvass with blackcurrant leaves - Google Patents

A method of obtaining kvass with blackcurrant leaves Download PDF

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Publication number
RU2015146126A
RU2015146126A RU2015146126A RU2015146126A RU2015146126A RU 2015146126 A RU2015146126 A RU 2015146126A RU 2015146126 A RU2015146126 A RU 2015146126A RU 2015146126 A RU2015146126 A RU 2015146126A RU 2015146126 A RU2015146126 A RU 2015146126A
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RU
Russia
Prior art keywords
sourdough
blackcurrant leaves
stale
pouring
microwave field
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RU2015146126A
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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 RU2015146126A priority Critical patent/RU2015146126A/en
Publication of RU2015146126A publication Critical patent/RU2015146126A/en

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  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Claims (1)

Способ получения кваса с листьями черной смородины, предусматривающий подготовку рецептурных компонентов, заливку черствого ржаного хлеба, листьев черной смородины и сахара кипятком, выдержку в течение 4-5 часов, разделение фаз, добавление к отделенной жидкой фазе ржаной муки и закваски, сбраживание, кипячение, разделение фаз и розлив отделенной жидкой фазы, отличающийся тем, что подготовленный цикорий нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев цикория до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, обжаривают, дробят и подают на заливку кипятком в количестве около 5% от массы черствого 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 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 chicory is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the chicory is heated to a temperature inside to truncates 80-90 ° C, for at least 1 hour, fry, crush and serve for pouring boiling water in an amount of about 5% by weight of stale rye bread, and as a sourdough use a combination of sourdough yeast races M and C-2 and lactic acid bacteria races 11 and 13.
RU2015146126A 2015-10-28 2015-10-28 A method of obtaining kvass with blackcurrant leaves RU2015146126A (en)

Priority Applications (1)

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RU2015146126A RU2015146126A (en) 2015-10-28 2015-10-28 A method of obtaining kvass with blackcurrant leaves

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015146126A RU2015146126A (en) 2015-10-28 2015-10-28 A method of obtaining kvass with blackcurrant leaves

Publications (1)

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RU2015146126A true RU2015146126A (en) 2017-05-04

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RU2015146126A RU2015146126A (en) 2015-10-28 2015-10-28 A method of obtaining kvass with blackcurrant leaves

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RU (1) RU2015146126A (en)

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