| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for bread kvass. Kvass production method envisages preparation of recipe components, extraction of coriander with liquid carbon dioxide to separate corresponding micella, cutting, of dandelion roots, its drying in the microwave field to the residual humidity of about 20 % at the microwave field power which provides heating inside the bits to the temperature of 80-90 °C during at least 1 hour, frying, soaking with separated micella with simultaneous pressure boost, depressurisation to the atmospheric value with simultaneous freezing of dandelion roots , crushing and mashing together with kvass crisp breads and hot water and triple infusion with separation of the liquid phase from the sediment to produce kvass wort, adding 25 % of the recipe quantity of sugar in the form of white syrup, fermentation with combined starter of strain M and C-2 yeast kvass and strain 11 and 13 lactic-acid bacteria, blending with the remaining sugar in the form of white syrup and bottling.EFFECT: use of the method reduces duration of process and increases the foam stability of the end product in comparison with product obtained according to the closest analogue.1 cl |
