RU2015147433A - 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
RU2015147433A
RU2015147433A RU2015147433A RU2015147433A RU2015147433A RU 2015147433 A RU2015147433 A RU 2015147433A RU 2015147433 A RU2015147433 A RU 2015147433A RU 2015147433 A RU2015147433 A RU 2015147433A RU 2015147433 A RU2015147433 A RU 2015147433A
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RU
Russia
Prior art keywords
kvass
warm water
microwave field
races
scorzoner
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RU2015147433A
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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 RU2015147433A priority Critical patent/RU2015147433A/en
Publication of RU2015147433A publication Critical patent/RU2015147433A/en

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  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

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 часов, разделение фаз, добавление к отделенной жидкой фазе ржаной муки, сахара и закваски и сбраживание, 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 часа, 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 scorzoner is cut, dried in the microwave field to a residual moisture content of about 17% with a microwave field power that ensures the scorzoner is heated to a temperature inside the pieces of 80-90 ° C, for e is not less than 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 the combined use sourdough yeast kvass races M and C-2 and lactobacilli races 11 and 13.
RU2015147433A 2015-11-05 2015-11-05 The method of obtaining kvass from fresh carrots RU2015147433A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015147433A RU2015147433A (en) 2015-11-05 2015-11-05 The method of obtaining kvass from fresh carrots

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RU2015147433A RU2015147433A (en) 2015-11-05 2015-11-05 The method of obtaining kvass from fresh carrots

Publications (1)

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RU2015147433A true RU2015147433A (en) 2017-05-15

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RU2015147433A RU2015147433A (en) 2015-11-05 2015-11-05 The method of obtaining kvass from fresh carrots

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