| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to a method for production of kvass. Method includes preparation of recipe components, extraction of jeera with liquid carbon dioxide to separate corresponding miscella. Method includes 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. Pressure is reduced down to atmospheric pressure with simultaneous freezing of oyster plant. Method then includes crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Method then includes adding thereto 25 % of recipe quantity of sugar in form of white syrup, fermenting with bakery yeast, blended with the remaining sugar in the form of white syrup, and bottled.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl |
