| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to bread kvass production method. Method envisages preparation of recipe components, extraction of hop with liquid carbon dioxide with corresponding miscella separation, cutting dandelion root, its drying in microwave field to residual moisture content of about 20 % at microwave filed power providing heating dandelion root pieces to temperature of dandelion roots 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 dandelion roots, crushing and mashing together with kvass crips bread and hot water and three-time infusion with separation of the liquid phase from pulp to produce kvass wort, adding 25 % of the recipe quantity of sugar in the form of white syrup, fermentation with bakery yeast, 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 |
