| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, bread kvass production technology. Method comprises preparation of formulation components, extraction of cherry pomace with liquid carbon dioxide to separate corresponding miscella, cutting chicory, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside chicory pieces to temperature 80-90 °C for at least 1 hour. Method comprises roasting, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of chicory, crushing and mashing together with dry bread kvass and hot water. Method comprises settling three times with separation of liquid phase from pulp to produce kvass wort, adding 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 technological process, improves stability of colour of fermented wort and foam stability of end product.1 cl |
