| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, namely to technology for production of kvass. Method envisages preparation of recipe components, extraction of pear marc with liquid carbon dioxide to separate corresponding miscella, cutting scorzonera, drying in microwave field till residual humidity about 20 % at microwave field power providing heating inside scorzonera pieces to temperature of 80-90 °C for at least of 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, depressurisation to atmospheric value with simultaneous freezing of scorzonera, crushing and mashing together with kvass bread and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Method also includes adding to obtained wort 25 % of recipe quantity of sugar in form of white syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
