| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to bread kvass production method. Method involves preparation of recipe components, extraction of mountain citrus marc by liquid carbon dioxide with separation of corresponding miscella, cutting of oyster plant, its drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside oyster plant pieces to temperature of 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric value with simultaneous freezing of oyster plant, crushing and mashing together with kvass crisp breads and hot water and three-time infusion with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in the form of white syrup, fermentation by combined starter of kvass yeast strains M and C-2 and lactic acid bacteria strains 11 and 13, blending with the remaining sugar in the form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
