| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to technology of producing kvass, specifically to a method of producing white okroshka kvass. Method comprises preparation of recipe components, crushing fermented rye malt, unfermented rye malt and barley malt. Dandelion roots are then cut, dried in microwave field to residual moisture content of about 17 % at microwave field power, providing heating inside dandelion root pieces to temperature of 80-90 °C for at least 1 hour. Method then includes crushing, mashing fermented rye malt, unfermented rye malt and barley malt and dandelion roots with drinking water, mixing wheat flour and rye flour, buckwheat flour, adding obtained mixture and hot water to mashed mass, stirring, holding for about 5 hours, adding boiled water, starter in form of a combined starter of kvass yeast strain M and S-2 and lactic acid bacteria strain 11 and 13 and spearmint, fermentation and separation of phases.EFFECT: method enables to reduce duration of technological process and increase foam stability of end product by 26-28 %.1 cl |
