RU2015154626A - The method of producing kvass "New" - Google Patents

The method of producing kvass "New" Download PDF

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Publication number
RU2015154626A
RU2015154626A RU2015154626A RU2015154626A RU2015154626A RU 2015154626 A RU2015154626 A RU 2015154626A RU 2015154626 A RU2015154626 A RU 2015154626A RU 2015154626 A RU2015154626 A RU 2015154626A RU 2015154626 A RU2015154626 A RU 2015154626A
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RU
Russia
Prior art keywords
new
boiling water
producing kvass
microwave field
chicory
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RU2015154626A
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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 RU2015154626A priority Critical patent/RU2015154626A/en
Publication of RU2015154626A publication Critical patent/RU2015154626A/en

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  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

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 цикорий нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев цикория 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 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 chicory is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the chicory is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fried, crushed and served pour boiling water in an amount of about 7.5% by weight of rye crackers, and baker's yeast is used as a starter culture.
RU2015154626A 2015-12-21 2015-12-21 The method of producing kvass "New" RU2015154626A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015154626A RU2015154626A (en) 2015-12-21 2015-12-21 The method of producing kvass "New"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015154626A RU2015154626A (en) 2015-12-21 2015-12-21 The method of producing kvass "New"

Publications (1)

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RU2015154626A true RU2015154626A (en) 2017-06-26

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RU2015154626A RU2015154626A (en) 2015-12-21 2015-12-21 The method of producing kvass "New"

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RU (1) RU2015154626A (en)

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