RU2015147420A - 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
RU2015147420A
RU2015147420A RU2015147420A RU2015147420A RU2015147420A RU 2015147420 A RU2015147420 A RU 2015147420A RU 2015147420 A RU2015147420 A RU 2015147420A RU 2015147420 A RU2015147420 A RU 2015147420A RU 2015147420 A RU2015147420 A RU 2015147420A
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RU
Russia
Prior art keywords
kvass
yeast
warm water
microwave field
carrots
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RU2015147420A
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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 RU2015147420A priority Critical patent/RU2015147420A/en
Publication of RU2015147420A publication Critical patent/RU2015147420A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (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 часов, разделение фаз, добавление к отделенной жидкой фазе ржаной муки, сахара и закваски и сбраживание, отличающийся тем, что подготовленный якон нарезают, сушат в поле СВЧ до остаточной влажности около 17% при мощности поля СВЧ, обеспечивающей разогрев якона до температуры внутри кусочков 80-90°C, в течение не менее 1 часа, 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 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 anchon is cut, dried in the microwave field to a residual moisture content of about 17% with a microwave field power that ensures the heating of the egg to a temperature inside the pieces of 80-90 ° C, for at least its 1 hour crushed and fed to fill the warm water in an amount of about 30% by weight of rye bread leaven as well as a mixture of pure cultures of yeast kvass race M and lactobacilli races 11 and 13.
RU2015147420A 2015-11-05 2015-11-05 Method for the production of kvass from fresh carrots RU2015147420A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015147420A RU2015147420A (en) 2015-11-05 2015-11-05 Method for the production of kvass from fresh carrots

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015147420A RU2015147420A (en) 2015-11-05 2015-11-05 Method for the production of kvass from fresh carrots

Publications (1)

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RU2015147420A true RU2015147420A (en) 2017-05-10

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RU2015147420A RU2015147420A (en) 2015-11-05 2015-11-05 Method for the production of kvass from fresh carrots

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RU (1) RU2015147420A (en)

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