| 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. Girasol is cut, dried in microwave field till residual humidity about 20 % at microwave filed power providing warming of chicory inside the bits till the temperature of 80-90 °C for at least 1 hour. Further, method includes roasting and crushing, mixing listed components with boiling water, holding for 2-3 hours, separation of phases, adding to liquid phase sugar, honey, mint and mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strain 11 and 13, fermentation and removal of mint.EFFECT: method enables to reduce duration of technological process, stabilise colour and increase stability of foam in finished product by 26-28 %.1 cl |
