| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to technology of kvass production, specifically to a method of producing kvass with mint. 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 20 % at microwave field power, providing heating inside dandelion root pieces to temperature of 80-90 °C for at least 1 hour. Method then includes roasting and crushing, mixing listed components with boiling water, steeping for 2-3 hours, separation of phases, adding to liquid phase sugar, honey, mint and combined starter of kvass yeast strain M and S-2 and lactic acid bacteria strain 11 and 13, fermentation and removal of mint.EFFECT: method enables to reduce duration of technological process, stabilise colour and increase stability of foam in finished product by 26-28 %.1 cl |
