RU2016106767A - The method of producing kvass from mulberry - Google Patents

The method of producing kvass from mulberry Download PDF

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Publication number
RU2016106767A
RU2016106767A RU2016106767A RU2016106767A RU2016106767A RU 2016106767 A RU2016106767 A RU 2016106767A RU 2016106767 A RU2016106767 A RU 2016106767A RU 2016106767 A RU2016106767 A RU 2016106767A RU 2016106767 A RU2016106767 A RU 2016106767A
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RU
Russia
Prior art keywords
mulberry
pouring
microwave field
producing kvass
boiled water
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RU2016106767A
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Russian (ru)
Inventor
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Priority to RU2016106767A priority Critical patent/RU2016106767A/en
Publication of RU2016106767A publication Critical patent/RU2016106767A/en

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  • Coloring Foods And Improving Nutritive Qualities (AREA)

Claims (1)

Способ выработки 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 топинамбур нарезают, сушат в поле СВЧ до остаточной влажности около 17% при мощности поля СВЧ, обеспечивающей разогрев топинамбура до температуры внутри кусочков 80-90°C, 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 хлебопекарные дрожжи.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, fermenting and separating the phases, characterized in that the prepared Jerusalem artichoke is cut , dried in the microwave field to a residual moisture content of about 17% 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, crushed and allowed to warm pouring boiled water in an amount of about 50% by weight of rye bread leaven as well as baker's yeast is used.
RU2016106767A 2016-02-26 2016-02-26 The method of producing kvass from mulberry RU2016106767A (en)

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RU2016106767A RU2016106767A (en) 2016-02-26 2016-02-26 The method of producing kvass from mulberry

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Application Number Priority Date Filing Date Title
RU2016106767A RU2016106767A (en) 2016-02-26 2016-02-26 The method of producing kvass from mulberry

Publications (1)

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RU2016106767A true RU2016106767A (en) 2017-08-29

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RU2016106767A RU2016106767A (en) 2016-02-26 2016-02-26 The method of producing kvass from mulberry

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