RU2016106795A - 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
RU2016106795A
RU2016106795A RU2016106795A RU2016106795A RU2016106795A RU 2016106795 A RU2016106795 A RU 2016106795A RU 2016106795 A RU2016106795 A RU 2016106795A RU 2016106795 A RU2016106795 A RU 2016106795A RU 2016106795 A RU2016106795 A RU 2016106795A
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RU
Russia
Prior art keywords
elderberry
kvass
pouring
yeast
microwave field
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RU2016106795A
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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 RU2016106795A priority Critical patent/RU2016106795A/en
Publication of RU2016106795A publication Critical patent/RU2016106795A/en

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  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (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 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 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 yeast, 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 served t for pouring lukewarm water in an amount of about 50% by weight of rye bread leaven as well as a mixture of pure cultures of yeast kvass race M and lactobacilli races 11 and 13.
RU2016106795A 2016-02-26 2016-02-26 Method for the production of kvass from elderberry RU2016106795A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016106795A RU2016106795A (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
RU2016106795A RU2016106795A (en) 2016-02-26 2016-02-26 Method for the production of kvass from elderberry

Publications (1)

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RU2016106795A true RU2016106795A (en) 2017-08-31

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RU2016106795A RU2016106795A (en) 2016-02-26 2016-02-26 Method for the production of kvass from elderberry

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RU (1) RU2016106795A (en)

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Legal Events

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FA92 Acknowledgement of application withdrawn (lack of supplementary materials submitted)

Effective date: 20171005