RU2016106779A - The method of obtaining kvass from mulberry - Google Patents

The method of obtaining kvass from mulberry Download PDF

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Publication number
RU2016106779A
RU2016106779A RU2016106779A RU2016106779A RU2016106779A RU 2016106779 A RU2016106779 A RU 2016106779A RU 2016106779 A RU2016106779 A RU 2016106779A RU 2016106779 A RU2016106779 A RU 2016106779A RU 2016106779 A RU2016106779 A RU 2016106779A
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RU
Russia
Prior art keywords
mulberry
kvass
microwave field
races
yacon
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RU2016106779A
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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 RU2016106779A priority Critical patent/RU2016106779A/en
Publication of RU2016106779A publication Critical patent/RU2016106779A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (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 якон нарезают, сушат в поле СВЧ до остаточной влажности около 17% при мощности поля СВЧ, обеспечивающей разогрев якона 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 комбинированную закваску квасных дрожжей рас М и С-2 и молочнокислых бактерий рас 11 и 13.A method of producing mulberry kvass, 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 yacon is cut , dried in a microwave field to a residual moisture content of about 17% with a microwave field power that provides heating of the yacon to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, crushed and served ku 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.
RU2016106779A 2016-02-26 2016-02-26 The method of obtaining kvass from mulberry RU2016106779A (en)

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Application Number Priority Date Filing Date Title
RU2016106779A RU2016106779A (en) 2016-02-26 2016-02-26 The method of obtaining kvass from mulberry

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RU2016106779A RU2016106779A (en) 2016-02-26 2016-02-26 The method of obtaining kvass from mulberry

Publications (1)

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RU2016106779A true RU2016106779A (en) 2017-08-29

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RU2016106779A RU2016106779A (en) 2016-02-26 2016-02-26 The method of obtaining kvass from mulberry

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