| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Method comprises preparation of recipe components, mixing crumbs of rye bread, rye flour, baker's yeast and drinking water to produce dough, holding for 1-2 hours for ageing, moulding, baking and cutting, cutting wheat bread into slices, drying to browning, cutting scorzonera, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside scorzonera pieces to temperature 80-90 °C for not less than 1 hour. Method comprises roasting and crushing, pouring wheat bread with boiling water and scorzonera, holding for 3-5 hours, adding sugar, baking and starter in form of 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, stabilise colour and increase stability of foam in finished product.1 cl |
