| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to technology of kvass production, specifically to a method for production of aromatic kvass with oregano. Method comprises preparation of recipe components, crushing fermented rye malt, unfermented rye malt and barley malt. Further, 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 of 80-90 °C for at least 1 hour, roasting and crushing. Further, method includes mixing listed components with boiling water, holding for 2-3 hours, separation of phases, adding to liquid phase sugar, marjoram and bakery yeast, fermentation and removal of marjoram.EFFECT: method enables to reduce duration of technological process, stabilise colour and increase stability of foam in finished product.1 cl |
