RU2015147409A - Method for the production of kvass from fresh carrots - Google Patents

Method for the production of kvass from fresh carrots Download PDF

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Publication number
RU2015147409A
RU2015147409A RU2015147409A RU2015147409A RU2015147409A RU 2015147409 A RU2015147409 A RU 2015147409A RU 2015147409 A RU2015147409 A RU 2015147409A RU 2015147409 A RU2015147409 A RU 2015147409A RU 2015147409 A RU2015147409 A RU 2015147409A
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RU
Russia
Prior art keywords
kvass
production
pouring
warm water
microwave field
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RU2015147409A
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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 RU2015147409A priority Critical patent/RU2015147409A/en
Publication of RU2015147409A publication Critical patent/RU2015147409A/en

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

Claims (1)

Способ производства кваса из свежей моркови, предусматривающий подготовку рецептурных компонентов, натирание моркови, жарку ржаного хлеба до покоричневения, заливку перечисленных компонентов теплой водой, настаивание в течение 8-10 ч, разделение фаз, добавление к отделенной жидкой фазе ржаной муки, сахара и закваски и сбраживание, отличающийся тем, что подготовленный цикорий нарезают, сушат в поле СВЧ до остаточной влажности около 17% при мощности поля СВЧ, обеспечивающей разогрев цикория до температуры внутри кусочков 80-90°С, в течение не менее 1 ч, дробят и подают на заливку теплой водой в количестве около 30% от массы ржаного хлеба, 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 kvass from fresh carrots, which includes preparing the recipe components, rubbing carrots, frying rye bread until brown, pouring the listed components with warm water, infusing for 8-10 hours, separating the phases, adding rye flour, sugar and yeast to the separated liquid phase, and fermentation, characterized in that the prepared chicory is cut, dried in the microwave field to a residual moisture content of about 17% with a microwave field power that ensures the chicory is heated to a temperature inside the pieces of 80-90 ° C, for not m For less than 1 h, crush and serve for pouring with warm water in an amount of about 30% by weight of rye bread, and as a sourdough, a mixture of pure cultures of fermenting yeast of race M and lactic acid bacteria of races 11 and 13 is used.
RU2015147409A 2015-11-05 2015-11-05 Method for the production of kvass from fresh carrots RU2015147409A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015147409A RU2015147409A (en) 2015-11-05 2015-11-05 Method for the production of kvass from fresh carrots

Applications Claiming Priority (1)

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RU2015147409A RU2015147409A (en) 2015-11-05 2015-11-05 Method for the production of kvass from fresh carrots

Publications (1)

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RU2015147409A true RU2015147409A (en) 2017-05-11

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RU2015147409A RU2015147409A (en) 2015-11-05 2015-11-05 Method for the production of kvass from fresh carrots

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RU (1) RU2015147409A (en)

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