RU2015147441A - 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
RU2015147441A
RU2015147441A RU2015147441A RU2015147441A RU2015147441A RU 2015147441 A RU2015147441 A RU 2015147441A RU 2015147441 A RU2015147441 A RU 2015147441A RU 2015147441 A RU2015147441 A RU 2015147441A RU 2015147441 A RU2015147441 A RU 2015147441A
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RU
Russia
Prior art keywords
yeast
producing kvass
warm water
microwave field
dandelion root
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RU2015147441A
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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 RU2015147441A priority Critical patent/RU2015147441A/en
Publication of RU2015147441A publication Critical patent/RU2015147441A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (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 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 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 addition of citric acid, 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 ensures the dandelion root is heated to perature inside pieces of 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.
RU2015147441A 2015-11-05 2015-11-05 The method of producing kvass from fresh carrots RU2015147441A (en)

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RU2015147441A RU2015147441A (en) 2015-11-05 2015-11-05 The method of producing kvass from fresh carrots

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RU2015147441A RU2015147441A (en) 2015-11-05 2015-11-05 The method of producing kvass from fresh carrots

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RU2015147441A true RU2015147441A (en) 2017-05-11

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RU2015147441A RU2015147441A (en) 2015-11-05 2015-11-05 The method of producing kvass from fresh carrots

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