| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass, specifically to a method for production of kvass. Method includes preparation of recipe components, extraction of cranberry pomace with liquid carbon dioxide with separation of corresponding miscella. Further, scorzonera is cut, dried 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 at least 1 hour. Method then includes roasting, impregnating with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing scorzonera, crushing and mashing together with dry kvass bread and hot water, settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling.EFFECT: method enables to reduce duration of technological process and increase foam stability of end product by 20-28 %.1 cl |
