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RU2015147369A - The method of obtaining beet and cracker kvass - Google Patents

The method of obtaining beet and cracker kvass Download PDF

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Publication number
RU2015147369A
RU2015147369A RU2015147369A RU2015147369A RU2015147369A RU 2015147369 A RU2015147369 A RU 2015147369A RU 2015147369 A RU2015147369 A RU 2015147369A RU 2015147369 A RU2015147369 A RU 2015147369A RU 2015147369 A RU2015147369 A RU 2015147369A
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RU
Russia
Prior art keywords
kvass
cracker
starter
pouring
microwave field
Prior art date
Application number
RU2015147369A
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 RU2015147369A priority Critical patent/RU2015147369A/en
Publication of RU2015147369A publication Critical patent/RU2015147369A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Claims (1)

Способ получения свекольно-сухарного кваса, предусматривающий подготовку рецептурных компонентов, дробление ржаных сухарей, их заливку горячим свекольным отваром, настаивание в течение 10-12 часов, добавление ржаной муки и закваски, сбраживание и разделение фаз, отличающийся тем, что подготовленный овсяный корень нарезают, сушат в поле СВЧ до остаточной влажности около 17% при мощности поля СВЧ, обеспечивающей разогрев овсяного корня до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, дробят и подают на заливку свекольным отваром в количестве около 50% от массы ржаных сухарей, а в качестве закваски используют комбинированную закваску квасных дрожжей рас М и С-2 и молочнокислых бактерий рас 11 и 13.A method for producing beet-cracker kvass, which involves preparing the recipe components, crushing rye crackers, pouring them with hot beetroot broth, infusing for 10-12 hours, adding rye flour and starter, fermenting and separating phases, characterized in that the prepared oat root is cut, dried in the microwave field to a residual moisture content of about 17% with a microwave field power that provides heating of the oat root to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, crushed and served for pouring beetroot broth m in an amount of about 50% by weight of rye crackers, and as a starter culture, a combination of starter yeasts of races M and C-2 and lactic acid bacteria races 11 and 13 is used.
RU2015147369A 2015-11-05 2015-11-05 The method of obtaining beet and cracker kvass RU2015147369A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015147369A RU2015147369A (en) 2015-11-05 2015-11-05 The method of obtaining beet and cracker kvass

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015147369A RU2015147369A (en) 2015-11-05 2015-11-05 The method of obtaining beet and cracker kvass

Publications (1)

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RU2015147369A true RU2015147369A (en) 2017-05-11

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RU2015147369A RU2015147369A (en) 2015-11-05 2015-11-05 The method of obtaining beet and cracker kvass

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RU (1) RU2015147369A (en)

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Legal Events

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

Effective date: 20170915