RU2015147746A - 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
RU2015147746A
RU2015147746A RU2015147746A RU2015147746A RU2015147746A RU 2015147746 A RU2015147746 A RU 2015147746A RU 2015147746 A RU2015147746 A RU 2015147746A RU 2015147746 A RU2015147746 A RU 2015147746A RU 2015147746 A RU2015147746 A RU 2015147746A
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RU
Russia
Prior art keywords
pouring
warm water
microwave field
topsoil
races
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RU2015147746A
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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 RU2015147746A priority Critical patent/RU2015147746A/en
Publication of RU2015147746A publication Critical patent/RU2015147746A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (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, 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°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 starter to the separated liquid phase, fermentation and the addition of citric acid, characterized in that the prepared topsoil 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 topsoil to The temperature inside the pieces of 80-90 ° C, for at least 1 hour, is crushed and served for pouring with warm water in an amount of about 30% by weight of rye bread, and as a sourdough, the combined sourdough yeast of races M and C-2 and lactic acid are used bacteria races 11 and 13.
RU2015147746A 2015-11-09 2015-11-09 The method of obtaining kvass from fresh carrots RU2015147746A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015147746A RU2015147746A (en) 2015-11-09 2015-11-09 The method of obtaining kvass from fresh carrots

Applications Claiming Priority (1)

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RU2015147746A RU2015147746A (en) 2015-11-09 2015-11-09 The method of obtaining kvass from fresh carrots

Publications (1)

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RU2015147746A true RU2015147746A (en) 2017-05-16

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RU2015147746A RU2015147746A (en) 2015-11-09 2015-11-09 The method of obtaining kvass from fresh carrots

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RU (1) RU2015147746A (en)

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