RU2016106732A - Method for the production of kvass from rose hips - Google Patents

Method for the production of kvass from rose hips Download PDF

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Publication number
RU2016106732A
RU2016106732A RU2016106732A RU2016106732A RU2016106732A RU 2016106732 A RU2016106732 A RU 2016106732A RU 2016106732 A RU2016106732 A RU 2016106732A RU 2016106732 A RU2016106732 A RU 2016106732A RU 2016106732 A RU2016106732 A RU 2016106732A
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RU
Russia
Prior art keywords
rose hips
kvass
production
drinking water
microwave field
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RU2016106732A
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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 RU2016106732A priority Critical patent/RU2016106732A/en
Publication of RU2016106732A publication Critical patent/RU2016106732A/en

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  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Claims (1)

Способ производства кваса из плодов шиповника, предусматривающий подготовку рецептурных компонентов, протирку шиповника, резку ржаного хлеба, заливку перечисленных компонентов питьевой водой, добавление сахара и закваски, сбраживание и разделение фаз, отличающийся тем, что подготовленный топинамбур нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев топинамбура до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, обжаривают, дробят и подают на заливку питьевой водой в количестве около 50% от массы ржаного хлеба, а в качестве закваски используют смесь чистых культур квасных дрожжей расы М и молочнокислых бактерий рас 11 и 13.A method for the production of kvass from rose hips, which involves preparing the recipe components, rubbing the rose hips, cutting rye bread, pouring the listed components with drinking water, adding sugar and sourdough, fermenting and phase separation, characterized in that the prepared Jerusalem artichoke is cut, dried in the microwave field to residual moisture about 20% 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, fry, crush and serve to fill with drinking water in a col about 50% by weight of rye bread, and as a starter culture, a mixture of pure cultures of fermenting yeast of race M and lactic acid bacteria of races 11 and 13 is used.
RU2016106732A 2016-02-26 2016-02-26 Method for the production of kvass from rose hips RU2016106732A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016106732A RU2016106732A (en) 2016-02-26 2016-02-26 Method for the production of kvass from rose hips

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2016106732A RU2016106732A (en) 2016-02-26 2016-02-26 Method for the production of kvass from rose hips

Publications (1)

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RU2016106732A true RU2016106732A (en) 2017-08-31

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ID=59798672

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RU2016106732A RU2016106732A (en) 2016-02-26 2016-02-26 Method for the production of kvass from rose hips

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RU (1) RU2016106732A (en)

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