| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to technology of kvass production, specifically to a method of producing kvass with mint. 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 and crushing, mashing fermented rye malt, unfermented rye malt, barley malt, rye flour, buckwheat flour and yacon. Method then includes adding drinking water, adding boiling water, adding honey and mint, mixing, adding a combined starter of kvass yeast strain M and S-2 and lactic acid bacteria strain 11 and 13, 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 |
