RU2016107086A - Method for producing kvass from elderberry - Google Patents

Method for producing kvass from elderberry Download PDF

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Publication number
RU2016107086A
RU2016107086A RU2016107086A RU2016107086A RU2016107086A RU 2016107086 A RU2016107086 A RU 2016107086A RU 2016107086 A RU2016107086 A RU 2016107086A RU 2016107086 A RU2016107086 A RU 2016107086A RU 2016107086 A RU2016107086 A RU 2016107086A
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RU
Russia
Prior art keywords
elderberry
producing kvass
microwave field
boiled water
oat root
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RU2016107086A
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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 RU2016107086A priority Critical patent/RU2016107086A/en
Publication of RU2016107086A publication Critical patent/RU2016107086A/en

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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 овсяный корень нарезают, сушат в поле СВЧ до остаточной влажности около 17% при мощности поля СВЧ, обеспечивающей разогрев овсяного корня 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 sourdough, fermentation and phase separation, characterized in that the prepared oat root cut, dried in the microwave field to a residual moisture content of about 17% with a microwave field power that provides heating of the oat root to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, crushed and about 50% of the mass of rye bread is fed to fill with warm boiled water, and baker's yeast is used as a starter.
RU2016107086A 2016-02-29 2016-02-29 Method for producing kvass from elderberry RU2016107086A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016107086A RU2016107086A (en) 2016-02-29 2016-02-29 Method for producing kvass from elderberry

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2016107086A RU2016107086A (en) 2016-02-29 2016-02-29 Method for producing kvass from elderberry

Publications (1)

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RU2016107086A true RU2016107086A (en) 2017-09-01

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RU2016107086A RU2016107086A (en) 2016-02-29 2016-02-29 Method for producing kvass from elderberry

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RU (1) RU2016107086A (en)

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Legal Events

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

Effective date: 20170905