RU2016107118A - Method for the production of kvass from crackers - Google Patents

Method for the production of kvass from crackers Download PDF

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Publication number
RU2016107118A
RU2016107118A RU2016107118A RU2016107118A RU2016107118A RU 2016107118 A RU2016107118 A RU 2016107118A RU 2016107118 A RU2016107118 A RU 2016107118A RU 2016107118 A RU2016107118 A RU 2016107118A RU 2016107118 A RU2016107118 A RU 2016107118A
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RU
Russia
Prior art keywords
kvass
separation
rusks
mashing
production
Prior art date
Application number
RU2016107118A
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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 RU2016107118A priority Critical patent/RU2016107118A/en
Publication of RU2016107118A publication Critical patent/RU2016107118A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Claims (1)

Способ производства кваса из сухарей, предусматривающий подготовку рецептурных компонентов, затирание ржаных сухарей с горячей водой и двукратное настаивание с отделением жидкой фазы от гущи с получением квасного сусла, добавление к нему сахара, мяты, тмина и закваски, сбраживание и разделение фаз, отличающийся тем, что подготовленный топинамбур нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев топинамбура до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, обжаривают, дробят и подают на затирание в количестве около 7% от массы ржаных сухарей, а в качестве закваски используют смесь чистых культур квасных дрожжей расы М и молочнокислых бактерий рас 11 и 13.A method for the production of kvass from rusks, involving the preparation of recipe components, mashing rye rusks with hot water and double infusion with separation of the liquid phase from the grounds to obtain kvass wort, adding sugar, mint, caraway seeds and starter to it, fermentation and separation of phases, characterized in that the prepared Jerusalem artichoke is cut, dried in the microwave field to a residual moisture content of about 20% 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, fry, d about 7% of the mass of rye crackers are roasted and served for mashing, and a mixture of pure cultures of fermenting yeast of race M and lactic acid bacteria of races 11 and 13 is used as sourdough.
RU2016107118A 2016-02-29 2016-02-29 Method for the production of kvass from crackers RU2016107118A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016107118A RU2016107118A (en) 2016-02-29 2016-02-29 Method for the production of kvass from crackers

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2016107118A RU2016107118A (en) 2016-02-29 2016-02-29 Method for the production of kvass from crackers

Publications (1)

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RU2016107118A true RU2016107118A (en) 2017-09-04

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RU2016107118A RU2016107118A (en) 2016-02-29 2016-02-29 Method for the production of kvass from crackers

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RU (1) RU2016107118A (en)

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