RU2015147391A - Method for the production of beet-cracker kvass - Google Patents

Method for the production of beet-cracker kvass Download PDF

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Publication number
RU2015147391A
RU2015147391A RU2015147391A RU2015147391A RU2015147391A RU 2015147391 A RU2015147391 A RU 2015147391A RU 2015147391 A RU2015147391 A RU 2015147391A RU 2015147391 A RU2015147391 A RU 2015147391A RU 2015147391 A RU2015147391 A RU 2015147391A
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RU
Russia
Prior art keywords
beet
kvass
cracker
production
microwave field
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RU2015147391A
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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 RU2015147391A priority Critical patent/RU2015147391A/en
Publication of RU2015147391A publication Critical patent/RU2015147391A/en

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Claims (1)

Способ производства свекольно-сухарного кваса, предусматривающий подготовку рецептурных компонентов, дробление ржаных сухарей, их заливку горячим свекольным отваром, настаивание в течение 10-12 ч, добавление ржаной муки и закваски, сбраживание и разделение фаз, отличающийся тем, что подготовленный скорцонер нарезают, сушат в поле СВЧ до остаточной влажности около 17% при мощности поля СВЧ, обеспечивающей разогрев скорцонера до температуры внутри кусочков 80-90°C, в течение не менее 1 ч, дробят и подают на заливку свекольным отваром в количестве около 50% от массы ржаных сухарей, 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 beet-cracker kvass, which involves preparing the recipe components, crushing rye crackers, pouring them with hot beetroot broth, infusing for 10-12 hours, adding rye flour and starter, fermenting and phase separation, characterized in that the prepared scorzoner is cut, dried in the microwave field to a residual moisture content of about 17% 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, they are crushed and fed to the beet broth in quantities about 50% by weight of rye bread, and as leaven mixture is used pure cultures of yeast kvass race M and lactobacilli races 11 and 13.
RU2015147391A 2015-11-05 2015-11-05 Method for the production of beet-cracker kvass RU2015147391A (en)

Priority Applications (1)

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RU2015147391A RU2015147391A (en) 2015-11-05 2015-11-05 Method for the production of beet-cracker kvass

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015147391A RU2015147391A (en) 2015-11-05 2015-11-05 Method for the production of beet-cracker kvass

Publications (1)

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RU2015147391A true RU2015147391A (en) 2017-05-11

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RU2015147391A RU2015147391A (en) 2015-11-05 2015-11-05 Method for the production of beet-cracker kvass

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FA92 Acknowledgement of application withdrawn (lack of supplementary materials submitted)

Effective date: 20170609