RU2015147414A - The method of obtaining kvass from fresh carrots - Google Patents

The method of obtaining kvass from fresh carrots Download PDF

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Publication number
RU2015147414A
RU2015147414A RU2015147414A RU2015147414A RU2015147414A RU 2015147414 A RU2015147414 A RU 2015147414A RU 2015147414 A RU2015147414 A RU 2015147414A RU 2015147414 A RU2015147414 A RU 2015147414A RU 2015147414 A RU2015147414 A RU 2015147414A
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RU
Russia
Prior art keywords
kvass
warm water
microwave field
races
dandelion root
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RU2015147414A
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Russian (ru)
Inventor
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Priority to RU2015147414A priority Critical patent/RU2015147414A/en
Publication of RU2015147414A publication Critical patent/RU2015147414A/en

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Claims (1)

Способ получения 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 корень одуванчика нарезают, сушат в поле СВЧ до остаточной влажности около 17% при мощности поля СВЧ, обеспечивающей разогрев корня одуванчика 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 комбинированную закваску квасных дрожжей рас М и С-2 и молочнокислых бактерий рас 11 и 13.A method of producing 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 dandelion root is cut, dried in the microwave field to a residual moisture content of about 17% with a microwave field power that warms the dandelion root to a temperature inside pieces 80-90 C for at least 1 h, crushed and fed to fill the warm water in an amount of about 30% by weight of rye bread leaven as well as the combined use sourdough yeast kvass races M and C-2 and lactobacilli races 11 and 13.
RU2015147414A 2015-11-05 2015-11-05 The method of obtaining kvass from fresh carrots RU2015147414A (en)

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RU2015147414A RU2015147414A (en) 2015-11-05 2015-11-05 The method of obtaining kvass from fresh carrots

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RU2015147414A RU2015147414A (en) 2015-11-05 2015-11-05 The method of obtaining kvass from fresh carrots

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RU2015147414A true RU2015147414A (en) 2017-05-11

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RU2015147414A RU2015147414A (en) 2015-11-05 2015-11-05 The method of obtaining kvass from fresh carrots

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