| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to a method for production of kvass, which comprises preparation of recipe components, mashing kvass crisp breads with hot water and 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, fermentation with a combined culture 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, wherein prepared basil is extracted with liquid carbon dioxide with corresponding miscella separation, prepared chicory is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside chicory pieces to temperature of 80-90 °C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric value with simultaneous freezing of chicory, crushing and mashing in amount of approximately 3.6 % of sugar consumption together with kvass bread.EFFECT: reduced duration of process and increased stability of foam in finished product.1 cl |
