| 摘要 |
FIELD: food industry.SUBSTANCE: present invention relates to kvass production process. Method involves preparation of recipe components, 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, combined fermentation of kvass starter of yeast races M and S-2 and lactic acid bacteria races 11 and 13, blending with remaining sugar in the form of white syrup and botling, prepared blackcurrant leaves are extracted with liquid carbon dioxide to separate according 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 80-90 °C for at least of 1 hour, roasted, impregnated with separated miscella with simultaneous increase of pressure, reducing pressure to atmospheric pressure with simultaneous freezing of scorzonera, crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl |
