RU2015146133A - 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
RU2015146133A
RU2015146133A RU2015146133A RU2015146133A RU2015146133A RU 2015146133 A RU2015146133 A RU 2015146133A RU 2015146133 A RU2015146133 A RU 2015146133A RU 2015146133 A RU2015146133 A RU 2015146133A RU 2015146133 A RU2015146133 A RU 2015146133A
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RU
Russia
Prior art keywords
sourdough
blackcurrant leaves
stale
pouring
microwave field
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RU2015146133A
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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 RU2015146133A priority Critical patent/RU2015146133A/en
Publication of RU2015146133A publication Critical patent/RU2015146133A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (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 якон нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев якона до температуры внутри кусочков 80-90°C, 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 M 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, phase separation, adding rye flour and sourdough to the separated liquid phase, fermentation, boiling, phase separation and bottling of the separated liquid phase, characterized in that the prepared ion is cut, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures heating of the apple to a temperature inside the piece at 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 the combined sourdough yeast of races M and C-2 and lactic acid bacteria races 11 and 13.
RU2015146133A 2015-10-28 2015-10-28 A method of obtaining kvass with blackcurrant leaves RU2015146133A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015146133A RU2015146133A (en) 2015-10-28 2015-10-28 A method of obtaining kvass with blackcurrant leaves

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RU2015146133A RU2015146133A (en) 2015-10-28 2015-10-28 A method of obtaining kvass with blackcurrant leaves

Publications (1)

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RU2015146133A true RU2015146133A (en) 2017-05-04

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RU2015146133A RU2015146133A (en) 2015-10-28 2015-10-28 A method of obtaining kvass with blackcurrant leaves

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RU (1) RU2015146133A (en)

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