| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Method comprises preparation of recipe components, cutting yacon cutting, drying 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. Method comprises roasting and crushing, pouring boiling water to whole oat flour and yacon, holding for about 12 hours, separating phases, adding to separated liquid phase honey, warm water and a starter in form of a combined starter of kvass yeast strain M and S-2 and lactic acid bacteria strain 11 and 13 and fermentation.EFFECT: method enables to reduce duration of technological process, stabilize colour and increase stability of foam in finished product.1 cl |
