| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to technology for production of kvass, and can be used for production of kvass. Method comprises preparation of recipe components. Dry kvass is mashed with hot water. Prepared black currant pomace is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared chicory is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside chicory pieces to temperature 80-90 °C for at least 1 hour. Further, method includes roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure with simultaneous freezing of chicory. Further, method includes crushing and mashing 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. Fermenting with bakery yeast. Blending is performed 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 |
