| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, kvass production technology. Method comprises preparation of recipe components, crushing fermented rye malt, unfermented rye malt and barley malt, cutting chicory, drying 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. Method then includes roasting and crushing, mixing listed components with boiling water, holding for 2-3 hours, separation of phases. Method then includes adding to liquid phase sugar and a mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strain 11 and 13, fermentation is performed.EFFECT: method enables to reduce duration of technological process, stabilise colour and increase stability of foam in finished product.1 cl |
