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RU2015145671A - Method for the production of dried kvass in Polish - Google Patents

Method for the production of dried kvass in Polish Download PDF

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Publication number
RU2015145671A
RU2015145671A RU2015145671A RU2015145671A RU2015145671A RU 2015145671 A RU2015145671 A RU 2015145671A RU 2015145671 A RU2015145671 A RU 2015145671A RU 2015145671 A RU2015145671 A RU 2015145671A RU 2015145671 A RU2015145671 A RU 2015145671A
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RU
Russia
Prior art keywords
dried
polish
production
kvass
boiling water
Prior art date
Application number
RU2015145671A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2015145671A priority Critical patent/RU2015145671A/en
Publication of RU2015145671A publication Critical patent/RU2015145671A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Claims (1)

Способ производства кваса сухарного по-польски, предусматривающий подготовку рецептурных компонентов, резку ржаного хлеба, его сушку, заливку кипятком, выдержку в течение 2-3 часов, разделение фаз, добавление к отделенной жидкой фазе сахара, лимонной кислоты и закваски, сбраживание и розлив, отличающийся тем, что подготовленный корень одуванчика нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев корня одуванчика до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, обжаривают, дробят и подают на заливку кипятком в количестве около 7,5% от массы ржаного хлеба, 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 dried kvass in Polish, involving the preparation of recipe components, cutting rye bread, drying it, pouring it with boiling water, holding for 2-3 hours, separating the phases, adding sugar, citric acid and sourdough to the separated liquid phase, fermenting and bottling, characterized in that the prepared dandelion root is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that warms the dandelion root to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry , Crushed and fed to fill with boiling water in an amount of about 7.5% by weight of rye bread leaven as well as a mixture of pure cultures of yeast kvass race M and lactobacilli races 11 and 13.
RU2015145671A 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish RU2015145671A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015145671A RU2015145671A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015145671A RU2015145671A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish

Publications (1)

Publication Number Publication Date
RU2015145671A true RU2015145671A (en) 2017-04-27

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Family Applications (1)

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RU2015145671A RU2015145671A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass in Polish

Country Status (1)

Country Link
RU (1) RU2015145671A (en)

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