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RU2015145698A - Method for the production of kvass with blackcurrant leaves - Google Patents

Method for the production of kvass with blackcurrant leaves Download PDF

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Publication number
RU2015145698A
RU2015145698A RU2015145698A RU2015145698A RU2015145698A RU 2015145698 A RU2015145698 A RU 2015145698A RU 2015145698 A RU2015145698 A RU 2015145698A RU 2015145698 A RU2015145698 A RU 2015145698A RU 2015145698 A RU2015145698 A RU 2015145698A
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RU
Russia
Prior art keywords
kvass
blackcurrant leaves
production
stale
liquid phase
Prior art date
Application number
RU2015145698A
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 RU2015145698A priority Critical patent/RU2015145698A/en
Publication of RU2015145698A publication Critical patent/RU2015145698A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Medicines Containing Plant Substances (AREA)

Claims (1)

Способ производства кваса с листьями чёрной смородины, предусматривающий подготовку рецептурных компонентов, заливку чёрствого ржаного хлеба, листьев чёрной смородины и сахара кипятком, выдержку в течение 4-5 часов, разделение фаз, добавление к отделённой жидкой фазе ржаной муки и закваски, сбраживание, кипячение, разделение фаз и розлив отделённой жидкой фазы, отличающийся тем, что подготовленный скорцонер нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев скорцонера до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, обжаривают, дробят и подают на заливку кипятком в количестве около 5% от массы чёрствого 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 kvass with blackcurrant leaves, which involves preparing the recipe components, pouring stale rye bread, blackcurrant leaves and sugar in boiling water, holding for 4-5 hours, separating the phases, adding rye flour and sourdough to the separated liquid phase, fermenting, boiling, phase separation and bottling of the separated liquid phase, characterized in that the prepared scorzoner is cut, dried in the microwave field to a residual moisture content of about 20% at a microwave field power that ensures the scorzoner is heated to a temperature inside slices of 80-90 ° C, for at least 1 hour, they are fried, crushed and served with boiling water in an amount of about 5% by weight of stale rye bread, and a mixture of pure cultures of fermenting yeast of race M and lactic acid bacteria of races is used as starter culture. 11 and 13.
RU2015145698A 2015-10-26 2015-10-26 Method for the production of kvass with blackcurrant leaves RU2015145698A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015145698A RU2015145698A (en) 2015-10-26 2015-10-26 Method for the production of kvass with blackcurrant leaves

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015145698A RU2015145698A (en) 2015-10-26 2015-10-26 Method for the production of kvass with blackcurrant leaves

Publications (1)

Publication Number Publication Date
RU2015145698A true RU2015145698A (en) 2017-05-03

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Family Applications (1)

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RU2015145698A RU2015145698A (en) 2015-10-26 2015-10-26 Method for the production of kvass with blackcurrant leaves

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RU (1) RU2015145698A (en)

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