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RU2015146121A - Method for producing kvass with blackcurrant leaves - Google Patents

Method for producing kvass with blackcurrant leaves Download PDF

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Publication number
RU2015146121A
RU2015146121A RU2015146121A RU2015146121A RU2015146121A RU 2015146121 A RU2015146121 A RU 2015146121A RU 2015146121 A RU2015146121 A RU 2015146121A RU 2015146121 A RU2015146121 A RU 2015146121A RU 2015146121 A RU2015146121 A RU 2015146121A
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RU
Russia
Prior art keywords
blackcurrant leaves
stale
producing kvass
microwave field
liquid phase
Prior art date
Application number
RU2015146121A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
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Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2015146121A priority Critical patent/RU2015146121A/en
Publication of RU2015146121A publication Critical patent/RU2015146121A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Claims (1)

Способ выработки кваса с листьями черной смородины, предусматривающий подготовку рецептурных компонентов, заливку черствого ржаного хлеба, листьев черной смородины и сахара кипятком, выдержку в течение 4-5 часов, разделение фаз, добавление к отделенной жидкой фазе ржаной муки и закваски, сбраживание, кипячение, разделение фаз и розлив отделенной жидкой фазы, 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 часа, обжаривают, дробят и подают на заливку кипятком в количестве около 5% от массы черствого ржаного хлеба, а в качестве закваски используют хлебопекарные дрожжи.A method of producing kvass with blackcurrant leaves, which involves preparing the recipe components, pouring stale rye bread, blackcurrant leaves and sugar with 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 topisolnik is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures heating of the sunflower to temperature atura inside slices of 80-90 ° C, for at least 1 hour, is fried, crushed and served with boiling water in an amount of about 5% by weight of stale rye bread, and baker's yeast is used as starter culture.
RU2015146121A 2015-10-28 2015-10-28 Method for producing kvass with blackcurrant leaves RU2015146121A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015146121A RU2015146121A (en) 2015-10-28 2015-10-28 Method for producing kvass with blackcurrant leaves

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015146121A RU2015146121A (en) 2015-10-28 2015-10-28 Method for producing kvass with blackcurrant leaves

Publications (1)

Publication Number Publication Date
RU2015146121A true RU2015146121A (en) 2017-05-04

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ID=58698038

Family Applications (1)

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RU2015146121A RU2015146121A (en) 2015-10-28 2015-10-28 Method for producing kvass with blackcurrant leaves

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RU (1) RU2015146121A (en)

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