| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Method comprises preparation of recipe components, cutting into slices rye bread and drying to browning, cutting yacon, 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 then comprises roasting and grinding, pouring listed components with boiling water, holding for 3-4 hours, separating phases, adding to liquid phase sugar and a combined starter of yeast kvass strain M and S-2 and lactic acid bacteria strain 11 and 13, fermentation, cooling and separating phases.EFFECT: method enables to reduce duration of technological process, stabilize colour and increase stability of foam in finished product.1 cl |
