RU2016106746A - The method of obtaining kvass from mulberry - Google Patents

The method of obtaining kvass from mulberry Download PDF

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Publication number
RU2016106746A
RU2016106746A RU2016106746A RU2016106746A RU2016106746A RU 2016106746 A RU2016106746 A RU 2016106746A RU 2016106746 A RU2016106746 A RU 2016106746A RU 2016106746 A RU2016106746 A RU 2016106746A RU 2016106746 A RU2016106746 A RU 2016106746A
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RU
Russia
Prior art keywords
mulberry
microwave field
kvass
pouring
races
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RU2016106746A
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Russian (ru)
Inventor
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Priority to RU2016106746A priority Critical patent/RU2016106746A/en
Publication of RU2016106746A publication Critical patent/RU2016106746A/en

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  • Preparation Of Fruits And Vegetables (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Claims (1)

Способ получения кваса из шелковицы, предусматривающий подготовку рецептурных компонентов, протирку шелковицы, резку ржаного хлеба, заливку перечисленных компонентов теплой кипяченой водой, добавление лимонной кислоты, охлаждение, добавление гвоздики, сахара и закваски, сбраживание и разделение фаз, отличающийся тем, что подготовленный цикорий нарезают, сушат в поле СВЧ до остаточной влажности около 17% при мощности поля СВЧ, обеспечивающей разогрев цикория до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, дробят и подают на заливку теплой кипяченой водой в количестве около 50% от массы ржаного хлеба, а в качестве закваски используют комбинированную закваску квасных дрожжей рас М и С-2 и молочнокислых бактерий рас 11 и 13.A method of producing kvass from mulberry, which involves preparing the recipe components, rubbing the mulberry, cutting rye bread, pouring the listed components with warm boiled water, adding citric acid, cooling, adding cloves, sugar and sourdough, fermentation and phase separation, characterized in that the prepared chicory is cut , dried in the microwave field to a residual moisture content of about 17% with a microwave field power that provides chicory heating to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, crushed and served pouring lukewarm water in an amount of about 50% by weight of rye bread leaven as well as the combined use sourdough yeast kvass races M and C-2 and lactobacilli races 11 and 13.
RU2016106746A 2016-02-26 2016-02-26 The method of obtaining kvass from mulberry RU2016106746A (en)

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RU2016106746A RU2016106746A (en) 2016-02-26 2016-02-26 The method of obtaining kvass from mulberry

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RU2016106746A RU2016106746A (en) 2016-02-26 2016-02-26 The method of obtaining kvass from mulberry

Publications (1)

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RU2016106746A true RU2016106746A (en) 2017-08-29

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RU2016106746A RU2016106746A (en) 2016-02-26 2016-02-26 The method of obtaining kvass from mulberry

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