RU2015147434A - The method of producing kvass from fresh carrots - Google Patents

The method of producing kvass from fresh carrots Download PDF

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Publication number
RU2015147434A
RU2015147434A RU2015147434A RU2015147434A RU2015147434A RU 2015147434 A RU2015147434 A RU 2015147434A RU 2015147434 A RU2015147434 A RU 2015147434A RU 2015147434 A RU2015147434 A RU 2015147434A RU 2015147434 A RU2015147434 A RU 2015147434A
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RU
Russia
Prior art keywords
yeast
producing kvass
warm water
microwave field
carrots
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RU2015147434A
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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 RU2015147434A priority Critical patent/RU2015147434A/en
Publication of RU2015147434A publication Critical patent/RU2015147434A/en

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

Claims (1)

Способ выработки 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, сбраживание и добавление лимонной кислоты, отличающийся тем, что подготовленный тописолнечник нарезают, сушат в поле СВЧ до остаточной влажности около 17% при мощности поля СВЧ, обеспечивающей разогрев тописолнечника 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 хлебопекарные дрожжи.A method for producing kvass from fresh carrots, which involves 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, fermentation and the addition of citric acid, characterized in that the prepared sunflower is cut, dried in the microwave field to a residual moisture content of about 17% with a microwave field power that ensures heating of the sunflower to a temperature urs pieces within 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 baker's yeast is used.
RU2015147434A 2015-11-05 2015-11-05 The method of producing kvass from fresh carrots RU2015147434A (en)

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RU2015147434A RU2015147434A (en) 2015-11-05 2015-11-05 The method of producing kvass from fresh carrots

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RU2015147434A RU2015147434A (en) 2015-11-05 2015-11-05 The method of producing kvass from fresh carrots

Publications (1)

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RU2015147434A true RU2015147434A (en) 2017-05-11

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RU2015147434A RU2015147434A (en) 2015-11-05 2015-11-05 The method of producing kvass from fresh carrots

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