| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to technology of producing kvass and provides a method of producing kvass, which comprises preparation of recipe components, 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 recipe quantity of sugar in form of white syrup, fermentation with baker's yeast, blending with remaining sugar in form of white syrup and bottling. Disclosed method is characterised by that prepared cinnamon is extracted with liquid carbon dioxide with separation of corresponding miscella, prepared scorzonera is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside scorzonera pieces to temperature of 80-90 °C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of scorzonera, crushing and mashing in an amount of about 3.6 % of sugar consumption together with kvass bread.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
