RU2016106812A - The method of obtaining kvass from elderberry - Google Patents

The method of obtaining kvass from elderberry Download PDF

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Publication number
RU2016106812A
RU2016106812A RU2016106812A RU2016106812A RU2016106812A RU 2016106812 A RU2016106812 A RU 2016106812A RU 2016106812 A RU2016106812 A RU 2016106812A RU 2016106812 A RU2016106812 A RU 2016106812A RU 2016106812 A RU2016106812 A RU 2016106812A
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RU
Russia
Prior art keywords
elderberry
races
sourdough
yeast
microwave field
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RU2016106812A
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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 RU2016106812A priority Critical patent/RU2016106812A/en
Publication of RU2016106812A publication Critical patent/RU2016106812A/en

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  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Claims (1)

Способ получения 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 корень одуванчика нарезают, сушат в поле СВЧ до остаточной влажности около 17% при мощности поля СВЧ, обеспечивающей разогрев корня одуванчика 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 M и С-2 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, fermentation and phase separation, characterized in that the prepared dandelion root cut, dried in the microwave field to a residual moisture content of about 17% with a microwave field power that ensures the dandelion root is heated to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, a fraction It is fed and poured with warm boiled water in an amount of about 50% by weight of rye bread, and as a sourdough, a combination of sourdough yeast of races M and C-2 and lactic acid bacteria of races 11 and 13 is used.
RU2016106812A 2016-02-26 2016-02-26 The method of obtaining kvass from elderberry RU2016106812A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016106812A RU2016106812A (en) 2016-02-26 2016-02-26 The method of obtaining kvass from elderberry

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RU2016106812A RU2016106812A (en) 2016-02-26 2016-02-26 The method of obtaining kvass from elderberry

Publications (1)

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RU2016106812A true RU2016106812A (en) 2017-08-29

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RU2016106812A RU2016106812A (en) 2016-02-26 2016-02-26 The method of obtaining kvass from elderberry

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RU (1) RU2016106812A (en)

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FA92 Acknowledgement of application withdrawn (lack of supplementary materials submitted)

Effective date: 20170919