RU2015150828A - Method for producing kvass with prunes - Google Patents

Method for producing kvass with prunes Download PDF

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Publication number
RU2015150828A
RU2015150828A RU2015150828A RU2015150828A RU2015150828A RU 2015150828 A RU2015150828 A RU 2015150828A RU 2015150828 A RU2015150828 A RU 2015150828A RU 2015150828 A RU2015150828 A RU 2015150828A RU 2015150828 A RU2015150828 A RU 2015150828A
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RU
Russia
Prior art keywords
prunes
producing kvass
boiling water
microwave field
jerusalem artichoke
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Application number
RU2015150828A
Other languages
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 RU2015150828A priority Critical patent/RU2015150828A/en
Publication of RU2015150828A publication Critical patent/RU2015150828A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Claims (1)

Способ выработки кваса с черносливом, предусматривающий подготовку рецептурных компонентов, дробление ржаных сухарей, их заливку кипятком, добавление 2/3 рецептурного количества чернослива, настаивание в течение около 5 часов, добавление оставшейся части чернослива, сахара и закваски, сбраживание и разделение фаз, отличающийся тем, что подготовленный топинамбур нарезают, сушат в поле СВЧ до остаточной влажности около 17% при мощности поля СВЧ, обеспечивающей разогрев топинамбура до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, дробят и подают на заливку кипятком в количестве около 10% от массы ржаных сухарей, а в качестве закваски используют хлебопекарные дрожжи.A method of producing kvass with prunes, which involves preparing the recipe components, crushing rye crackers, pouring them with boiling water, adding 2/3 of the recipe amount of prunes, infusing for about 5 hours, adding the remaining part of prunes, sugar and starter culture, fermentation and phase separation, characterized in that the prepared Jerusalem artichoke 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 Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour a, crushed and fed to fill with boiling water in an amount of about 10% by weight of rye bread, and to use as ferment baker's yeast.
RU2015150828A 2015-11-27 2015-11-27 Method for producing kvass with prunes RU2015150828A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015150828A RU2015150828A (en) 2015-11-27 2015-11-27 Method for producing kvass with prunes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015150828A RU2015150828A (en) 2015-11-27 2015-11-27 Method for producing kvass with prunes

Publications (1)

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RU2015150828A true RU2015150828A (en) 2017-06-01

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RU2015150828A RU2015150828A (en) 2015-11-27 2015-11-27 Method for producing kvass with prunes

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RU (1) RU2015150828A (en)

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