| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry. Kvass production method envisages recipe components preparation, mashing dry kvass 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 the form of white syrup, fermentation with mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blending with the remaining sugar in the form of white syrup and botling, herewith the prepared cranberry pomace is extracted with liquid carbon dioxide to separate corresponding miscella, prepared chicory is cut, dried in microwave field till residual humidity about 20 % at microwave filed power providing warming of chicory inside the bits till the temperature is 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 chicory, crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass.EFFECT: invention allows to reduce duration of process and increase foam stability of end product.1 cl |
