| 摘要 |
FIELD: food industry.SUBSTANCE: present invention relates to kvass production process. Kvass production method involves preparation of recipe components, attrition of dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to obtain kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, combined fermentation of kvass starter of yeast races M and S-2 and lactic acid bacteria races 11 and 13, blending with remaining sugar in the form of white syrup and botling, extraction of prepared dill seeds with liquid carbon dioxide to separate corresponding miscella, cutting prepared scorzonera, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside scorzonera pieces to temperature 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous increase of pressure, reducing pressure to atmospheric pressure value with simultaneous freezing of scorzonera, crushing and mashing in amount of approximately 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method allows to reduce duration of process and increase foam stability of target product.1 cl |
