RU2016106744A - A method of obtaining kvass from rose hips - Google Patents

A method of obtaining kvass from rose hips Download PDF

Info

Publication number
RU2016106744A
RU2016106744A RU2016106744A RU2016106744A RU2016106744A RU 2016106744 A RU2016106744 A RU 2016106744A RU 2016106744 A RU2016106744 A RU 2016106744A RU 2016106744 A RU2016106744 A RU 2016106744A RU 2016106744 A RU2016106744 A RU 2016106744A
Authority
RU
Russia
Prior art keywords
rose hips
microwave field
obtaining kvass
races
rye bread
Prior art date
Application number
RU2016106744A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2016106744A priority Critical patent/RU2016106744A/en
Publication of RU2016106744A publication Critical patent/RU2016106744A/en

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Claims (1)

Способ получения 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 скорцонер нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев скорцонера 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 комбинированную закваску квасных дрожжей рас M и С-2 и молочнокислых бактерий рас 11 и 13.A method of obtaining kvass from rose hips, which includes 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 scorzoner is cut, dried in the microwave field to residual moisture about 20% at a microwave field power that ensures scorzoner is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fried, crushed and fed to the potable water in quantity about 50% by weight of rye bread, and as a starter culture, a combination of starter yeasts of races M and C-2 and lactic acid bacteria races 11 and 13 is used.
RU2016106744A 2016-02-26 2016-02-26 A method of obtaining kvass from rose hips RU2016106744A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016106744A RU2016106744A (en) 2016-02-26 2016-02-26 A method of obtaining kvass from rose hips

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2016106744A RU2016106744A (en) 2016-02-26 2016-02-26 A method of obtaining kvass from rose hips

Publications (1)

Publication Number Publication Date
RU2016106744A true RU2016106744A (en) 2017-08-29

Family

ID=59798579

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2016106744A RU2016106744A (en) 2016-02-26 2016-02-26 A method of obtaining kvass from rose hips

Country Status (1)

Country Link
RU (1) RU2016106744A (en)

Similar Documents

Publication Publication Date Title
RU2016106744A (en) A method of obtaining kvass from rose hips
RU2016106743A (en) A method of obtaining kvass from rose hips
RU2016106741A (en) A method of obtaining kvass from rose hips
RU2016106742A (en) A method of obtaining kvass from rose hips
RU2016106728A (en) Method for the production of kvass from rose hips
RU2016106733A (en) Method for the production of kvass from rose hips
RU2016106732A (en) Method for the production of kvass from rose hips
RU2016106729A (en) Method for the production of kvass from rose hips
RU2016106736A (en) A method of producing kvass from rose hips
RU2016106726A (en) A method of obtaining kvass from rose hips
RU2016106730A (en) Method for the production of kvass from rose hips
RU2016106727A (en) Method for the production of kvass from rose hips
RU2016106725A (en) A method of obtaining kvass from rose hips
RU2016106731A (en) Method for the production of kvass from rose hips
RU2016106735A (en) A method of producing kvass from rose hips
RU2016106739A (en) A method of producing kvass from rose hips
RU2016106737A (en) A method of producing kvass from rose hips
RU2016106734A (en) A method of producing kvass from rose hips
RU2016106822A (en) The method of obtaining kvass from elderberry
RU2015143751A (en) Method for the production of kvass from crackers
RU2015143811A (en) The method of obtaining caraway seeds
RU2016106759A (en) A method of producing kvass from rose hips
RU2015154633A (en) The method of obtaining kvass "New"
RU2016106745A (en) The method of obtaining kvass from mulberry
RU2015154694A (en) A method of obtaining kvass from viburnum