RU2016107089A - Method for producing kvass from elderberry - Google Patents

Method for producing kvass from elderberry Download PDF

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Publication number
RU2016107089A
RU2016107089A RU2016107089A RU2016107089A RU2016107089A RU 2016107089 A RU2016107089 A RU 2016107089A RU 2016107089 A RU2016107089 A RU 2016107089A RU 2016107089 A RU2016107089 A RU 2016107089A RU 2016107089 A RU2016107089 A RU 2016107089A
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RU
Russia
Prior art keywords
elderberry
producing kvass
microwave field
boiled water
yacon
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Application number
RU2016107089A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
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Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2016107089A priority Critical patent/RU2016107089A/en
Publication of RU2016107089A publication Critical patent/RU2016107089A/en

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  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (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 якон нарезают, сушат в поле СВЧ до остаточной влажности около 17% при мощности поля СВЧ, обеспечивающей разогрев якона 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 хлебопекарные дрожжи.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 sourdough, fermenting and separating the phases, characterized in that the prepared yacon is cut dried in a microwave field to a residual moisture content of about 17% with a microwave field power that provides heating of the yacon to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, crushed and served to fill with boiled water in an amount of about 50% by weight of rye bread, and baker's yeast is used as a starter culture.
RU2016107089A 2016-02-29 2016-02-29 Method for producing kvass from elderberry RU2016107089A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016107089A RU2016107089A (en) 2016-02-29 2016-02-29 Method for producing kvass from elderberry

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2016107089A RU2016107089A (en) 2016-02-29 2016-02-29 Method for producing kvass from elderberry

Publications (1)

Publication Number Publication Date
RU2016107089A true RU2016107089A (en) 2017-09-04

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ID=59798640

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RU2016107089A RU2016107089A (en) 2016-02-29 2016-02-29 Method for producing kvass from elderberry

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RU (1) RU2016107089A (en)

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Legal Events

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

Effective date: 20170905