| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to bread kvass production technology. Bread kvass production method envisages recipe components preparation, mashing kvass crisp breads with hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of sugar formulation quantity in form of white syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling. Prepared geranium flowers are extracted with liquid carbon dioxide to separate according miscella, prepared girasol is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside girasol pieces to temperature 80-90 °C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous increase of pressure, reducing pressure to atmospheric pressure with simultaneous freezing of girasol, crushed and mashed in an amount of about 3.6 % of sugar consumption together with kvass bread.EFFECT: technical result consists in reduction of the duration of the technological process and increase in the stability of the end product foam.1 cl |
