RU2015146474A - 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
RU2015146474A
RU2015146474A RU2015146474A RU2015146474A RU2015146474A RU 2015146474 A RU2015146474 A RU 2015146474A RU 2015146474 A RU2015146474 A RU 2015146474A RU 2015146474 A RU2015146474 A RU 2015146474A RU 2015146474 A RU2015146474 A RU 2015146474A
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RU
Russia
Prior art keywords
honey
oatmeal
microwave field
boiling water
sourdough
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RU2015146474A
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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 RU2015146474A priority Critical patent/RU2015146474A/en
Publication of RU2015146474A publication Critical patent/RU2015146474A/en

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Claims (1)

Способ получения кваса овсяного с медом, предусматривающий подготовку рецептурных компонентов, заливку непросеянной овсяной муки кипятком, выдержку в течение около 12 часов, разделение фаз, добавление к отделенной жидкой фазе меда, теплой воды и закваски и сбраживание, 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 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 whole -meal 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 chicory is cut, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures chicory is heated to a temperature inside pieces of 80-90 ° C for at least 1 hour, fried, crushed and served with boiling water in a pot the amount is about 12% of the mass of wholemeal oatmeal, and as a sourdough, a combination of sourdough yeast of races M and C-2 and lactic acid bacteria races 11 and 13 is used.
RU2015146474A 2015-10-29 2015-10-29 The method of obtaining oat kvass with honey RU2015146474A (en)

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Application Number Priority Date Filing Date Title
RU2015146474A RU2015146474A (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
RU2015146474A RU2015146474A (en) 2015-10-29 2015-10-29 The method of obtaining oat kvass with honey

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RU2015146474A true RU2015146474A (en) 2017-05-10

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RU2015146474A RU2015146474A (en) 2015-10-29 2015-10-29 The method of obtaining oat kvass with honey

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