| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates a method of producing kvass. Method comprises extracting rose flowers with liquid carbon dioxide with separation of corresponding miscella, cutting prepared dandelion roots, drying in a microwave field to residual moisture content of about 20 % at microwave field power providing heating inside dandelion root pieces to temperature of 80-90 °C for at least 1 hour, roasting, impregnating with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of dandelion roots, crushing and mashing together with kvass bread and hot water, 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, fermenting with a mixture of pure cultures of kvass yeast strains M and S-2 and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling.EFFECT: described above method cuts duration of process and increases foam stability of target product.1 cl |
