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RU2015146475A - Method for the production of oat kvass with honey - Google Patents

Method for the production of oat kvass with honey Download PDF

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Publication number
RU2015146475A
RU2015146475A RU2015146475A RU2015146475A RU2015146475A RU 2015146475 A RU2015146475 A RU 2015146475A RU 2015146475 A RU2015146475 A RU 2015146475A RU 2015146475 A RU2015146475 A RU 2015146475A RU 2015146475 A RU2015146475 A RU 2015146475A
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RU
Russia
Prior art keywords
oat
honey
kvass
production
microwave field
Prior art date
Application number
RU2015146475A
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 RU2015146475A priority Critical patent/RU2015146475A/en
Publication of RU2015146475A publication Critical patent/RU2015146475A/en

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Claims (1)

Способ производства кваса овсяного с медом, предусматривающий подготовку рецептурных компонентов, заливку непросеянной овсяной муки кипятком, выдержку в течение около 12 часов, разделение фаз, добавление к отделенной жидкой фазе меда, теплой воды и закваски и сбраживание, отличающийся тем, что подготовленный овсяный корень нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев овсяного корня до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, обжаривают, дробят и подают на заливку кипятком в количестве около 12% от массы непросеянной овсяной муки, 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 oat kvass with honey, which involves preparing the recipe components, pouring wholemeal oatmeal with boiling water, holding for about 12 hours, separating the phases, adding honey, warm water and starter to the separated liquid phase and fermenting, characterized in that the prepared oat root is cut , dried in a microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of oat root to a temperature inside pieces of 80-90 ° C, for at least 1 hour, fried, crushed and served in the hall Patent Application boiling water in an amount of about 12% by weight of wholemeal oat flour and leaven is used as a mixture of pure cultures of yeast kvass race M and lactobacilli races 11 and 13.
RU2015146475A 2015-10-29 2015-10-29 Method for the production of oat kvass with honey RU2015146475A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015146475A RU2015146475A (en) 2015-10-29 2015-10-29 Method for the production of oat kvass with honey

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015146475A RU2015146475A (en) 2015-10-29 2015-10-29 Method for the production of oat kvass with honey

Publications (1)

Publication Number Publication Date
RU2015146475A true RU2015146475A (en) 2017-05-11

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ID=58715168

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2015146475A RU2015146475A (en) 2015-10-29 2015-10-29 Method for the production of oat kvass with honey

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RU (1) RU2015146475A (en)

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