| 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 includes preparation of recipe components. Dry kvass is mashed with hot water. Prepared crowberry pomace is extracted with liquid carbon dioxide to separate corresponding miscella. Then prepared dandelion roots are cut, dried in microwave field to a residual moisture content of about 20 % at microwave field power providing heating inside dandelion root pieces to temperature of 80-90 °C for at least of 1 hour. Further, dandelion roots are roasted, impregnated with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of dandelion roots. Then dandelion roots are crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass. Obtained mixture is settled three times with separation of liquid phase from pulp 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 the 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 in finished product.1 cl |
