| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Fir needles are extracted with liquid carbon dioxide to separate miscella. Oyster plant 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 one with simultaneous freezing of oyster plant. Oyster plant 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 then includes adding to wort 25 % of recipe quantity of sugar in form of white syrup and fermenting with a mixture of pure cultures of kvass yeast strain M 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, higher durability of foam in finished product.1 cl |
