RU2016132203A - Method for the production of bread kvass - Google Patents

Method for the production of bread kvass Download PDF

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Publication number
RU2016132203A
RU2016132203A RU2016132203A RU2016132203A RU2016132203A RU 2016132203 A RU2016132203 A RU 2016132203A RU 2016132203 A RU2016132203 A RU 2016132203A RU 2016132203 A RU2016132203 A RU 2016132203A RU 2016132203 A RU2016132203 A RU 2016132203A
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RU
Russia
Prior art keywords
rye
hops
hot water
microwave field
separated liquid
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RU2016132203A
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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 RU2016132203A priority Critical patent/RU2016132203A/en
Publication of RU2016132203A publication Critical patent/RU2016132203A/en

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Claims (1)

Способ выработки хлебного кваса, предусматривающий подготовку рецептурных компонентов, обжаривание и помол ячменного солода, его смешивание с ржаными сухарями, овсяной мукой и хмелем, заливку полученной смеси горячей водой, настаивание, разделение фаз, добавление к отделенной жидкой фазе ржаной муки, изюма, сахара, молочной кислоты и хлебопекарных дрожжей, сбраживание, разделение фаз, добавление к отделенной жидкой фазе сахарного сиропа и меда и розлив, отличающийся тем, что подготовленный овсяный корень нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев овсяного корня до температуры внутри кусочков 80-90°C, в течение не менее 1 часа, обжаривают, дробят и подают на заливку горячей водой в количестве около 3,6% от массы ржаных сухарей, а ржаные сухари и хмель перед смешиванием дробят.A method of producing bread kvass, which involves preparing the recipe components, roasting and grinding barley malt, mixing it with rye breadcrumbs, oatmeal and hops, pouring the mixture into hot water, infusion, phase separation, adding rye flour, raisins, sugar to the separated liquid phase, lactic acid and baker's yeast, fermentation, phase separation, adding sugar syrup and honey to the separated liquid phase and bottling, characterized in that the prepared oat root is cut, dried in the microwave field to accurate humidity of about 20% with a microwave field power that ensures the oat root is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fried, crushed and served with hot water in the amount of about 3.6% by weight of rye crackers, and rye crackers and hops are crushed before mixing.
RU2016132203A 2016-08-05 2016-08-05 Method for the production of bread kvass RU2016132203A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016132203A RU2016132203A (en) 2016-08-05 2016-08-05 Method for the production of bread kvass

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2016132203A RU2016132203A (en) 2016-08-05 2016-08-05 Method for the production of bread kvass

Publications (1)

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RU2016132203A true RU2016132203A (en) 2018-02-08

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RU2016132203A RU2016132203A (en) 2016-08-05 2016-08-05 Method for the production of bread kvass

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RU (1) RU2016132203A (en)

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