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RU2015154619A - The method of producing kvass "New" - Google Patents

The method of producing kvass "New" Download PDF

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Publication number
RU2015154619A
RU2015154619A RU2015154619A RU2015154619A RU2015154619A RU 2015154619 A RU2015154619 A RU 2015154619A RU 2015154619 A RU2015154619 A RU 2015154619A RU 2015154619 A RU2015154619 A RU 2015154619A RU 2015154619 A RU2015154619 A RU 2015154619A
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RU
Russia
Prior art keywords
new
boiling water
producing kvass
microwave field
scorzoner
Prior art date
Application number
RU2015154619A
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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Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2015154619A priority Critical patent/RU2015154619A/en
Publication of RU2015154619A publication Critical patent/RU2015154619A/en

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  • Dairy Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Claims (1)

Способ выработки кваса "Новый", предусматривающий подготовку рецептурных компонентов, дробление ржаных сухарей, их заливку кипятком, настаивание в течение около 3 часов и разделение фаз, добавление к отделенной жидкой фазе молочной сыворотки, сахара и закваски, сбраживание и разделение фаз, отличающийся тем, что подготовленный скорцонер нарезают, сушат в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев скорцонера до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, обжаривают, дробят и подают на заливку кипятком в количестве около 7,5% от массы ржаных сухарей, а в качестве закваски используют хлебопекарные дрожжи.The method of producing kvass “New”, which involves preparing the recipe components, crushing rye crackers, pouring them with boiling water, infusing for about 3 hours and separating the phases, adding whey, sugar and starter to the separated liquid phase, fermentation and phase separation, characterized in that the prepared scorzoner is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the scorzoner is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, roasted, crushed and added to fill with boiling water in an amount of about 7.5% by weight of rye bread, and to use as ferment baker's yeast.
RU2015154619A 2015-12-21 2015-12-21 The method of producing kvass "New" RU2015154619A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015154619A RU2015154619A (en) 2015-12-21 2015-12-21 The method of producing kvass "New"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015154619A RU2015154619A (en) 2015-12-21 2015-12-21 The method of producing kvass "New"

Publications (1)

Publication Number Publication Date
RU2015154619A true RU2015154619A (en) 2017-06-26

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Family Applications (1)

Application Number Title Priority Date Filing Date
RU2015154619A RU2015154619A (en) 2015-12-21 2015-12-21 The method of producing kvass "New"

Country Status (1)

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RU (1) RU2015154619A (en)

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