RU2016106788A - Method for the production of kvass from elderberry - Google Patents

Method for the production of kvass from elderberry Download PDF

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Publication number
RU2016106788A
RU2016106788A RU2016106788A RU2016106788A RU2016106788A RU 2016106788 A RU2016106788 A RU 2016106788A RU 2016106788 A RU2016106788 A RU 2016106788A RU 2016106788 A RU2016106788 A RU 2016106788A RU 2016106788 A RU2016106788 A RU 2016106788A
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RU
Russia
Prior art keywords
elderberry
sourdough
microwave field
boiled water
yacon
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Application number
RU2016106788A
Other languages
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 RU2016106788A priority Critical patent/RU2016106788A/en
Publication of RU2016106788A publication Critical patent/RU2016106788A/en

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  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Claims (1)

Способ производства кваса из бузины, предусматривающий подготовку рецептурных компонентов, протирку бузины, 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°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 смесь чистых культур квасных дрожжей расы М и молочнокислых бактерий рас 11 и 13.A method of producing kvass from elderberry, which includes preparing the recipe components, rubbing the elderberry, 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 for filling warm boiled water in an amount of about 50% by weight of rye bread, and as a sourdough, a mixture of pure cultures of fermenting yeast of race M and lactic acid bacteria of races 11 and 13 is used.
RU2016106788A 2016-02-26 2016-02-26 Method for the production of kvass from elderberry RU2016106788A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016106788A RU2016106788A (en) 2016-02-26 2016-02-26 Method for the production of kvass from elderberry

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2016106788A RU2016106788A (en) 2016-02-26 2016-02-26 Method for the production of kvass from elderberry

Publications (1)

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RU2016106788A true RU2016106788A (en) 2017-08-29

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RU2016106788A RU2016106788A (en) 2016-02-26 2016-02-26 Method for the production of kvass from elderberry

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RU (1) RU2016106788A (en)

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Legal Events

Date Code Title Description
FA92 Acknowledgement of application withdrawn (lack of supplementary materials submitted)

Effective date: 20171005