| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Recipe ingredients are prepared. Star anise is extracted with liquid carbon dioxide to separate miscella. Girasol is cut, dried in microwave field to residual moisture content of about 20 % for not less than 1 hour, roasted and impregnated with separated miscella with simultaneous pressure increase. After impregnation, pressure is reduced down to atmospheric value with simultaneous freezing of girasol. Girasol is ground and mashed together with dry bread kvass and hot water and settled three times with separation of liquid phase from pulp to produce kvass wort. Method incudes adding to wort 25 % of recipe quantity of sugar in form of white syrup and fermenting with combined starter of kvass yeast strain M and S-2 and lactic acid bacteria strains 11 and 13. Fermented wort is blended with remaining sugar in form of white syrup and delivered for bottling.EFFECT: reduced duration of technological process and increased foam stability of desired product.1 cl |
