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RU2015145707A - Method for the production of dried kvass with mint and burnt sugar - Google Patents

Method for the production of dried kvass with mint and burnt sugar Download PDF

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Publication number
RU2015145707A
RU2015145707A RU2015145707A RU2015145707A RU2015145707A RU 2015145707 A RU2015145707 A RU 2015145707A RU 2015145707 A RU2015145707 A RU 2015145707A RU 2015145707 A RU2015145707 A RU 2015145707A RU 2015145707 A RU2015145707 A RU 2015145707A
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RU
Russia
Prior art keywords
mint
hot water
sugar
phases
dried
Prior art date
Application number
RU2015145707A
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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Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2015145707A priority Critical patent/RU2015145707A/en
Publication of RU2015145707A publication Critical patent/RU2015145707A/en

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  • Confectionery (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Claims (1)

Способ выработки кваса сухарного с мятой и жженым сахаром, предусматривающий подготовку рецептурных компонентов, жарку ржаных сухарей, их заливку горячей водой, настаивание в течение 2-3 часов и разделение фаз, добавление к отделенной гуще горячей воды, настаивание в течение около 2 часов и разделение фаз, смешивание отделенных жидких фаз, добавление сахара в виде белого сиропа и жженого сахара, настоя мяты и закваски, сбраживание и розлив, отличающийся тем, что подготовленный якон нарезают, сушат в поле СВЧ до остаточной влажности около 17% при мощности поля СВЧ, обеспечивающей разогрев якона до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, дробят и подают на заливку горячей водой в количестве около 7,5% от массы ржаных сухарей, а в качестве закваски используют хлебопекарные дрожжи.A method for producing dried kvass with mint and burnt sugar, which involves preparing the recipe components, frying rye crackers, pouring them with hot water, infusing for 2-3 hours and separating the phases, adding hot water to the separated thick, infusing for about 2 hours and separating phases, mixing the separated liquid phases, adding sugar in the form of white syrup and roasted sugar, mint and sourdough infusion, fermentation and bottling, characterized in that the prepared yacon is cut, dried in the microwave field to a residual moisture content of about 17% With the power of the microwave field, which ensures the heating of the yacon to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, it is crushed and fed with hot water in an amount of about 7.5% by weight of rye crackers, and bakeries are used as starter culture yeast.
RU2015145707A 2015-10-26 2015-10-26 Method for the production of dried kvass with mint and burnt sugar RU2015145707A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015145707A RU2015145707A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass with mint and burnt sugar

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015145707A RU2015145707A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass with mint and burnt sugar

Publications (1)

Publication Number Publication Date
RU2015145707A true RU2015145707A (en) 2017-04-27

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Family Applications (1)

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RU2015145707A RU2015145707A (en) 2015-10-26 2015-10-26 Method for the production of dried kvass with mint and burnt sugar

Country Status (1)

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RU (1) RU2015145707A (en)

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Legal Events

Date Code Title Description
FA92 Acknowledgement of application withdrawn (lack of supplementary materials submitted)

Effective date: 20170915