| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to technology of producing kvass and can be used for production of white okroshka kvass. Method comprises preparation of recipe components. Method comprises crushing fermented rye malt, unfermented rye malt and barley malt. Method includes mashing fermented rye malt, unfermented rye malt, barley malt, rye flour, wheat flour and buckwheat flour. Further, prepared scorzonera is cut. Scorzonera is dried in microwave field to residual moisture content of about 17 % at microwave field power providing heating inside scorzonera pieces to temperature 80-90 °C for at least 1 hour. Then scorzonera is crushed and mashed in an amount of about 7.5 % of weight of cereal products. Method includes adding to mashed mass boiling water, stirring and separating phases. Starter is added to liquid phase and fermentation is carried out. Starter used is a combined starter of kvass yeast strain M and S-2 and lactic acid bacteria strain 11 and 13.EFFECT: method provides reduced duration of technological process due to acceleration of fermentation and increased stability of foam in finished product.1 cl |
