RU2015146466A - The method of obtaining oat kvass with honey - Google Patents

The method of obtaining oat kvass with honey Download PDF

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Publication number
RU2015146466A
RU2015146466A RU2015146466A RU2015146466A RU2015146466A RU 2015146466 A RU2015146466 A RU 2015146466A RU 2015146466 A RU2015146466 A RU 2015146466A RU 2015146466 A RU2015146466 A RU 2015146466A RU 2015146466 A RU2015146466 A RU 2015146466A
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RU
Russia
Prior art keywords
honey
starter
microwave field
boiling water
races
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RU2015146466A
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Russian (ru)
Inventor
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Priority to RU2015146466A priority Critical patent/RU2015146466A/en
Publication of RU2015146466A publication Critical patent/RU2015146466A/en

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  • Grain Derivatives (AREA)

Claims (1)

Способ получения кваса овсяного с медом, предусматривающий подготовку рецептурных компонентов, заливку непросеянной овсяной муки кипятком, выдержку в течение около 12 ч, разделение фаз, добавление к отделенной жидкой фазе меда, теплой воды и закваски и сбраживание, отличающийся тем, что подготовленный скорцонер нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев скорцонера до температуры внутри кусочков 80-90°С, в течение не менее 1 ч, обжаривают, дробят и подают на заливку кипятком в количестве около 12% от массы непросеянной овсяной муки, 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 oat kvass with honey, which involves preparing the recipe components, pouring the wholemeal oatmeal with boiling water, holding for about 12 hours, separating the phases, adding honey, warm water and starter to the separated liquid phase and fermenting, characterized in that the prepared scorzoner is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the scorzonera is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fried, crushed and served with boiling water to fill about 12% of the mass of wholemeal oatmeal, and as a starter culture, a combination of starter yeasts of races M and C-2 and lactic acid bacteria races 11 and 13 is used.
RU2015146466A 2015-10-29 2015-10-29 The method of obtaining oat kvass with honey RU2015146466A (en)

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Application Number Priority Date Filing Date Title
RU2015146466A RU2015146466A (en) 2015-10-29 2015-10-29 The method of obtaining oat kvass with honey

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Application Number Priority Date Filing Date Title
RU2015146466A RU2015146466A (en) 2015-10-29 2015-10-29 The method of obtaining oat kvass with honey

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RU2015146466A true RU2015146466A (en) 2017-05-11

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RU2015146466A RU2015146466A (en) 2015-10-29 2015-10-29 The method of obtaining oat kvass with honey

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