RU2016107083A - Method for the production of golden kvass - Google Patents

Method for the production of golden kvass Download PDF

Info

Publication number
RU2016107083A
RU2016107083A RU2016107083A RU2016107083A RU2016107083A RU 2016107083 A RU2016107083 A RU 2016107083A RU 2016107083 A RU2016107083 A RU 2016107083A RU 2016107083 A RU2016107083 A RU 2016107083A RU 2016107083 A RU2016107083 A RU 2016107083A
Authority
RU
Russia
Prior art keywords
kvass
golden
production
microwave field
jerusalem artichoke
Prior art date
Application number
RU2016107083A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2016107083A priority Critical patent/RU2016107083A/en
Publication of RU2016107083A publication Critical patent/RU2016107083A/en

Links

Landscapes

  • Medicines Containing Plant Substances (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Claims (1)

Способ производства золотистого кваса, предусматривающий подготовку рецептурных компонентов, резку ржаного хлеба, натирание моркови, заливку перечисленных компонентов кипяченой водой, добавление сахара, лимонной кислоты, гвоздики, корицы 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°С, в течение не менее 1 часа, дробят и подают на заливку кипяченой водой в количестве около 50% от массы ржаного хлеба, а в качестве закваски используют смесь чистых культур квасных дрожжей расы M и молочнокислых бактерий рас 11 и 13.A method for the production of golden kvass, which includes preparing the recipe components, cutting rye bread, rubbing carrots, pouring the listed components with boiled water, adding sugar, citric acid, cloves, cinnamon and sourdough, fermentation and phase separation, characterized in that the prepared Jerusalem artichoke is cut and dried in 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 fed to the boiling water in an amount of about 50% by weight of rye bread, and as a starter culture, a mixture of pure cultures of fermenting yeast of race M and lactic acid bacteria of races 11 and 13 is used.
RU2016107083A 2016-02-29 2016-02-29 Method for the production of golden kvass RU2016107083A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016107083A RU2016107083A (en) 2016-02-29 2016-02-29 Method for the production of golden kvass

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2016107083A RU2016107083A (en) 2016-02-29 2016-02-29 Method for the production of golden kvass

Publications (1)

Publication Number Publication Date
RU2016107083A true RU2016107083A (en) 2017-08-31

Family

ID=59798635

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2016107083A RU2016107083A (en) 2016-02-29 2016-02-29 Method for the production of golden kvass

Country Status (1)

Country Link
RU (1) RU2016107083A (en)

Similar Documents

Publication Publication Date Title
RU2016107083A (en) Method for the production of golden kvass
RU2016107079A (en) Method for the production of golden kvass
RU2016107080A (en) Method for the production of golden kvass
RU2016107082A (en) Method for the production of golden kvass
RU2016107084A (en) Method for the production of golden kvass
RU2016107077A (en) Method for the production of golden kvass
RU2016107078A (en) Method for the production of golden kvass
RU2016107100A (en) The method of obtaining golden kvass
RU2016105887A (en) Method for the production of Petrovsky kvass
RU2016106756A (en) Method for the production of mulberry kvass
RU2016107090A (en) The method of producing golden kvass
RU2016107101A (en) The method of obtaining golden kvass
RU2016107099A (en) The method of obtaining golden kvass
RU2016106786A (en) Method for the production of kvass from elderberry
RU2015147422A (en) Method for the production of kvass from fresh carrots
RU2016106797A (en) Method for the production of kvass from elderberry
RU2016107131A (en) The method of producing golden kvass
RU2015147424A (en) Method for the production of kvass from fresh carrots
RU2016106748A (en) Method for the production of mulberry kvass
RU2016106793A (en) Method for the production of kvass from elderberry
RU2016106788A (en) Method for the production of kvass from elderberry
RU2016105886A (en) Method for the production of Petrovsky kvass
RU2015150818A (en) Method for the production of kvass with prunes
RU2015147409A (en) Method for the production of kvass from fresh carrots
RU2016106752A (en) Method for the production of mulberry kvass

Legal Events

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

Effective date: 20171005