RU2016107085A - Method for producing kvass from elderberry - Google Patents

Method for producing kvass from elderberry Download PDF

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Publication number
RU2016107085A
RU2016107085A RU2016107085A RU2016107085A RU2016107085A RU 2016107085 A RU2016107085 A RU 2016107085A RU 2016107085 A RU2016107085 A RU 2016107085A RU 2016107085 A RU2016107085 A RU 2016107085A RU 2016107085 A RU2016107085 A RU 2016107085A
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RU
Russia
Prior art keywords
elderberry
microwave field
producing kvass
boiled water
dandelion root
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RU2016107085A
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 RU2016107085A priority Critical patent/RU2016107085A/en
Publication of RU2016107085A publication Critical patent/RU2016107085A/en

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  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Claims (1)

Способ выработки 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 хлебопекарные дрожжи.The 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 starter, fermenting and separating phases, 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 served and poured with warm boiled water in an amount of about 50% by weight of rye bread, and baker's yeast is used as a starter culture.
RU2016107085A 2016-02-29 2016-02-29 Method for producing kvass from elderberry RU2016107085A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016107085A RU2016107085A (en) 2016-02-29 2016-02-29 Method for producing kvass from elderberry

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2016107085A RU2016107085A (en) 2016-02-29 2016-02-29 Method for producing kvass from elderberry

Publications (1)

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RU2016107085A true RU2016107085A (en) 2017-08-31

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RU2016107085A RU2016107085A (en) 2016-02-29 2016-02-29 Method for producing kvass from elderberry

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RU (1) RU2016107085A (en)

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FA92 Acknowledgement of application withdrawn (lack of supplementary materials submitted)

Effective date: 20170905