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RU2016107100A - The method of obtaining golden kvass - Google Patents

The method of obtaining golden kvass Download PDF

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Publication number
RU2016107100A
RU2016107100A RU2016107100A RU2016107100A RU2016107100A RU 2016107100 A RU2016107100 A RU 2016107100A RU 2016107100 A RU2016107100 A RU 2016107100A RU 2016107100 A RU2016107100 A RU 2016107100A RU 2016107100 A RU2016107100 A RU 2016107100A
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RU
Russia
Prior art keywords
sourdough
kvass
microwave field
boiled water
rye bread
Prior art date
Application number
RU2016107100A
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 RU2016107100A priority Critical patent/RU2016107100A/en
Publication of RU2016107100A publication Critical patent/RU2016107100A/en

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Claims (1)

Способ получения золотистого кваса, предусматривающий подготовку рецептурных компонентов, резку ржаного хлеба, натирание моркови, заливку перечисленных компонентов кипяченой водой, добавление сахара, лимонной кислоты, гвоздики, корицы и закваски, сбраживание и разделение фаз, отличающийся тем, что подготовленный тописолнечник нарезают, сушат в поле СВЧ до остаточной влажности около 17% при мощности поля СВЧ, обеспечивающей разогрев тописолнечника до температуры внутри кусочков 80-90°С, в течение не менее 1 часа, дробят и подают на заливку кипяченой водой в количестве около 50% 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 golden kvass, which involves preparing the recipe components, cutting rye bread, rubbing carrots, pouring the listed components with boiled water, adding sugar, citric acid, cloves, cinnamon and sourdough, fermentation and phase separation, characterized in that the prepared sunflower is cut and dried in the microwave field to a residual moisture content of about 17% with a microwave field power that provides heating of the topisolnik to a temperature inside the pieces of 80-90 ° C for at least 1 hour, crushed and fed to with boiled water in an amount of about 50% by weight of rye bread, and as a sourdough, a combination of sourdough yeast races M and C-2 and lactic acid bacteria races 11 and 13 is used.
RU2016107100A 2016-02-29 2016-02-29 The method of obtaining golden kvass RU2016107100A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016107100A RU2016107100A (en) 2016-02-29 2016-02-29 The method of obtaining golden kvass

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2016107100A RU2016107100A (en) 2016-02-29 2016-02-29 The method of obtaining golden kvass

Publications (1)

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RU2016107100A true RU2016107100A (en) 2017-08-31

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RU2016107100A RU2016107100A (en) 2016-02-29 2016-02-29 The method of obtaining golden kvass

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RU (1) RU2016107100A (en)

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Legal Events

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

Effective date: 20170919