| 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 17 % at microwave field power providing heating inside yacon pieces to temperature of 80-90 °C for at least 1 hour. Then method includes crushing, mashing fermented rye malt, unfermented rye malt, barley malt, rye flour, buckwheat flour and yacon, mashing fermented rye malt, unfermented rye malt, barley malt, rye flour, buckwheat flour and yacon, adding drinking water, adding boiling water, adding oregano, stirring, adding baker's yeast, fermentation and separation of phases.EFFECT: method enables to reduce duration of technological process and increase foam stability of end product by 30-32 %.1 cl |
