| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of beverages, specifically to methods of producing bread kvass. Method comprises preparation of recipe components, extraction of medang with liquid carbon dioxide with separation of corresponding miscella, cutting oyster plant, 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 pressure value with simultaneous freezing of oyster plant, crushing and mashing together with dry kvass bread and hot water and 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 by combined starter of kvass yeast of strains M and S-2 and lactic acid bacteria of strains 11 and 13, blending with the sugar in form of white syrup and bottling.EFFECT: method allows to reduce duration of fermentation and improve chromaticity of fermented wort due to presence of colouring substances in oyster plant marc.1 cl |
