| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to technology of producing kvass and can be used for preparation of kvass from wheat bran. Method comprises preparation of recipe components. 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. Then yacon is roasted, crushed and fed to fill with boiling water in amount of about 12 % of weight of wheat bran. Lemon peel is poured with wheat bran and boiling water. Cooking is performed for 1 hour. Phases are separated, separated liquid phase is cooled to temperature of 18-20 °C. Method then includes adding sugar and starter in form of a mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strain 11 and 13. Method then includes fermentation and blending with lemon juice.EFFECT: method provides reduced duration of technological process as a result of acceleration of fermentation, stabilisation of colour and increased stability of foam in finished product.1 cl |
