RU2015154621A - The method of producing kvass "New" - Google Patents

The method of producing kvass "New" Download PDF

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Publication number
RU2015154621A
RU2015154621A RU2015154621A RU2015154621A RU2015154621A RU 2015154621 A RU2015154621 A RU 2015154621A RU 2015154621 A RU2015154621 A RU 2015154621A RU 2015154621 A RU2015154621 A RU 2015154621A RU 2015154621 A RU2015154621 A RU 2015154621A
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RU
Russia
Prior art keywords
new
boiling water
pouring
microwave field
producing kvass
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RU2015154621A
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Russian (ru)
Inventor
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Priority to RU2015154621A priority Critical patent/RU2015154621A/en
Publication of RU2015154621A publication Critical patent/RU2015154621A/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 тописолнечник нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев тописолнечника до температуры внутри кусочков 80-90°C, 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 involves preparing the recipe components, crushing rye crackers, pouring them with boiling water, infusing 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 sunflower is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures heating of the sunflower to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry, grind yat and served for pouring boiling water in an amount of about 7.5% by weight of rye crackers, and baker's yeast is used as a starter culture.
RU2015154621A 2015-12-21 2015-12-21 The method of producing kvass "New" RU2015154621A (en)

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Application Number Priority Date Filing Date Title
RU2015154621A RU2015154621A (en) 2015-12-21 2015-12-21 The method of producing kvass "New"

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Application Number Priority Date Filing Date Title
RU2015154621A RU2015154621A (en) 2015-12-21 2015-12-21 The method of producing kvass "New"

Publications (1)

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RU2015154621A true RU2015154621A (en) 2017-06-26

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RU2015154621A RU2015154621A (en) 2015-12-21 2015-12-21 The method of producing kvass "New"

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RU (1) RU2015154621A (en)

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