| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to technology of producing kvass, and can be used for production of kvass. Method comprises preparation of recipe components. Dry kvass is mashed with hot water. Prepared blackberry pomace is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared yacon is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside yacon pieces to temperature 80-90 °C for at least 1 hour. Further, yacon is roasted, impregnated with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of yacon, crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass. Performing three infusions with separation of liquid phase from thick to produce kvass wort. Kvass wort is mixed with 25 % of recipe quantity of sugar in form of white syrup. Method then includes fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling.EFFECT: method provides reduced duration of technological process as a result of acceleration of fermentation and increased stability of foam.1 cl |
