| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates a method of producing kvass. Method comprises preparation of recipe components, mashing dry kvass bread with hot water and 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 a combined culture kvass yeast race M and S-2 and lactic acid bacteria race 11 and 13, blending with remaining sugar in form of white syrup and bottling. Prepared violet flowers are extracted with liquid carbon dioxide with separation of corresponding miscella, followed by cutting prepared girasol, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside girasol pieces to temperature 80-90 °C for at least of 1 hour, roasting, impregnating with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric value with simultaneous freezing of girasol, crushing and mashing in an amount of about 3.6 % of sugar consumption together with dry kvass bread.EFFECT: offered method allows to reduce the duration of the technological process and increases the foam stability of the end product.1 cl |
