RU2015154678A - Method for the production of kvass "New" - Google Patents

Method for the production of kvass "New" Download PDF

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Publication number
RU2015154678A
RU2015154678A RU2015154678A RU2015154678A RU2015154678A RU 2015154678 A RU2015154678 A RU 2015154678A RU 2015154678 A RU2015154678 A RU 2015154678A RU 2015154678 A RU2015154678 A RU 2015154678A RU 2015154678 A RU2015154678 A RU 2015154678A
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RU
Russia
Prior art keywords
kvass
boiling water
production
microwave field
oat root
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RU2015154678A
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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 RU2015154678A priority Critical patent/RU2015154678A/en
Publication of RU2015154678A publication Critical patent/RU2015154678A/en

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

Claims (1)

Способ производства 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 овсяный корень нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев овсяного корня 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 смесь чистых культур квасных дрожжей расы М и молочнокислых бактерий рас 11 и 13.The method of production of Novy kvass, which involves 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 oat 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 oat root to a temperature inside the pieces of 80-90 ° C for at least 1 hour, and fry, robyat and fed to fill with boiling water in an amount of about 7.5% by weight of rye bread, and as leaven mixture is used pure cultures of yeast kvass race M and lactobacilli races 11 and 13.
RU2015154678A 2015-12-21 2015-12-21 Method for the production of kvass "New" RU2015154678A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015154678A RU2015154678A (en) 2015-12-21 2015-12-21 Method for the production of kvass "New"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015154678A RU2015154678A (en) 2015-12-21 2015-12-21 Method for the production of kvass "New"

Publications (1)

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RU2015154678A true RU2015154678A (en) 2017-06-22

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RU2015154678A RU2015154678A (en) 2015-12-21 2015-12-21 Method for the production of kvass "New"

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RU (1) RU2015154678A (en)

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