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RU2015143372A - The method of obtaining flavorful kvass with oregano - Google Patents

The method of obtaining flavorful kvass with oregano Download PDF

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Publication number
RU2015143372A
RU2015143372A RU2015143372A RU2015143372A RU2015143372A RU 2015143372 A RU2015143372 A RU 2015143372A RU 2015143372 A RU2015143372 A RU 2015143372A RU 2015143372 A RU2015143372 A RU 2015143372A RU 2015143372 A RU2015143372 A RU 2015143372A
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RU
Russia
Prior art keywords
oregano
malt
kvass
boiling water
microwave field
Prior art date
Application number
RU2015143372A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
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Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2015143372A priority Critical patent/RU2015143372A/en
Publication of RU2015143372A publication Critical patent/RU2015143372A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Claims (1)

Способ получения кваса ароматного с душицей, предусматривающий подготовку рецептурных компонентов, дробление ржаного ферментированного солода, ржаного неферментированного солода и ячменного солода, их смешивание с кипящей водой, настаивание в течение 2-3 ч, разделение фаз, добавление к жидкой фазе сахара, душицы и закваски, сбраживание и удаление душицы, отличающийся тем, что подготовленный тописолнечник нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев тописолнечника до температуры внутри кусочков 80-90°С, в течение не менее 1 ч, обжаривают, дробят и подают на смешивание с кипящей водой в количестве около 10% от массы солода, а в качестве закваски используют комбинированную закваску квасных дрожжей рас M и С-2 и молочнокислых бактерий рас 11 и 13.A method of producing aromatic kvass with oregano, which includes preparing the recipe components, crushing fermented rye malt, unfermented rye malt and barley malt, mixing them with boiling water, infusing for 2-3 hours, phase separation, adding sugar, oregano and starter to the liquid phase , fermentation and removal of oregano, characterized in that the prepared topis sunflower is cut, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures heating of the top sunflower to a temperature ry inside slices of 80-90 ° С, for at least 1 hour, fry, crush and mix with boiling water in an amount of about 10% by weight of malt, and as a sourdough use a combination of sourdough yeast races M and C-2 and lactic acid bacteria of races 11 and 13.
RU2015143372A 2015-10-13 2015-10-13 The method of obtaining flavorful kvass with oregano RU2015143372A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015143372A RU2015143372A (en) 2015-10-13 2015-10-13 The method of obtaining flavorful kvass with oregano

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015143372A RU2015143372A (en) 2015-10-13 2015-10-13 The method of obtaining flavorful kvass with oregano

Publications (1)

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RU2015143372A true RU2015143372A (en) 2017-04-18

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RU2015143372A RU2015143372A (en) 2015-10-13 2015-10-13 The method of obtaining flavorful kvass with oregano

Country Status (1)

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RU (1) RU2015143372A (en)

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