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RU2015147744A - The method of obtaining kvass from fresh carrots - Google Patents

The method of obtaining kvass from fresh carrots Download PDF

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Publication number
RU2015147744A
RU2015147744A RU2015147744A RU2015147744A RU2015147744A RU 2015147744 A RU2015147744 A RU 2015147744A RU 2015147744 A RU2015147744 A RU 2015147744A RU 2015147744 A RU2015147744 A RU 2015147744A RU 2015147744 A RU2015147744 A RU 2015147744A
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RU
Russia
Prior art keywords
races
pouring
warm water
microwave field
starter
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RU2015147744A
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Russian (ru)
Inventor
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2015147744A priority Critical patent/RU2015147744A/en
Publication of RU2015147744A publication Critical patent/RU2015147744A/en

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Claims (1)

Способ получения кваса из свежей моркови, предусматривающий подготовку рецептурных компонентов, натирание моркови, жарку ржаного хлеба до покоричневения, заливку перечисленных компонентов теплой водой, настаивание в течение 8-10 часов, разделение фаз, добавление к отделенной жидкой фазе ржаной муки, сахара и закваски, сбраживание и добавление лимонной кислоты, отличающийся тем, что подготовленный скорцонер нарезают, сушат в поле СВЧ до остаточной влажности около 17% при мощности поля СВЧ, обеспечивающей разогрев скорцонера до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, дробят и подают на заливку теплой водой в количестве около 30% от массы ржаного хлеба, а в качестве закваски используют комбинированную закваску квасных дрожжей рас М и С-2 и молочнокислых бактерий рас 11 и 13.A method of producing kvass from fresh carrots, which includes preparing the recipe components, rubbing carrots, frying rye bread until brown, pouring the listed components with warm water, infusing for 8-10 hours, separating the phases, adding rye flour, sugar and starter to the separated liquid phase, fermentation and the addition of citric acid, characterized in that the prepared scorzoner is cut, dried in the microwave field to a residual moisture content of about 17% with a microwave field power that ensures the scorzoner is heated to a temperature inside slices of 80-90 ° С, for at least 1 hour, they are crushed and served for pouring with warm water in an amount of about 30% by weight of rye bread, and a combination of starter yeasts of races M and C-2 and lactic acid bacteria is used as sourdough races 11 and 13.
RU2015147744A 2015-11-09 2015-11-09 The method of obtaining kvass from fresh carrots RU2015147744A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015147744A RU2015147744A (en) 2015-11-09 2015-11-09 The method of obtaining kvass from fresh carrots

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015147744A RU2015147744A (en) 2015-11-09 2015-11-09 The method of obtaining kvass from fresh carrots

Publications (1)

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RU2015147744A true RU2015147744A (en) 2017-05-12

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RU2015147744A RU2015147744A (en) 2015-11-09 2015-11-09 The method of obtaining kvass from fresh carrots

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RU (1) RU2015147744A (en)

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