RU2015154613A - The method of producing kvass "New" - Google Patents

The method of producing kvass "New" Download PDF

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Publication number
RU2015154613A
RU2015154613A RU2015154613A RU2015154613A RU2015154613A RU 2015154613 A RU2015154613 A RU 2015154613A RU 2015154613 A RU2015154613 A RU 2015154613A RU 2015154613 A RU2015154613 A RU 2015154613A RU 2015154613 A RU2015154613 A RU 2015154613A
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RU
Russia
Prior art keywords
new
boiling water
microwave field
producing kvass
dandelion root
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RU2015154613A
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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 RU2015154613A priority Critical patent/RU2015154613A/en
Publication of RU2015154613A publication Critical patent/RU2015154613A/en

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Claims (1)

Способ выработки кваса "Новый", предусматривающий подготовку рецептурных компонентов, дробление ржаных сухарей, их заливку кипятком, настаивание в течение около 3 часов и разделение фаз, добавление к отделенной жидкой фазе молочной сыворотки, сахара и закваски, сбраживание и разделение фаз, отличающийся тем, что подготовленный корень одуванчика нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев корня одуванчика до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, обжаривают, дробят и подают на заливку кипятком в количестве около 7,5% от массы ржаных сухарей, а в качестве закваски используют хлебопекарные дрожжи.The method of producing kvass "New", which includes preparing the recipe components, crushing rye crackers, pouring them with boiling water, insisting for about 3 hours and separating the phases, adding whey, sugar and starter to the separated liquid phase, fermentation and phase separation, characterized in that the prepared dandelion root is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the dandelion root to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry , Crushed and fed to fill with boiling water in an amount of about 7.5% by weight of rye bread, and to use as ferment baker's yeast.
RU2015154613A 2015-12-21 2015-12-21 The method of producing kvass "New" RU2015154613A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015154613A RU2015154613A (en) 2015-12-21 2015-12-21 The method of producing kvass "New"

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Application Number Priority Date Filing Date Title
RU2015154613A RU2015154613A (en) 2015-12-21 2015-12-21 The method of producing kvass "New"

Publications (1)

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RU2015154613A true RU2015154613A (en) 2017-06-26

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RU2015154613A RU2015154613A (en) 2015-12-21 2015-12-21 The method of producing kvass "New"

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