| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to technology of kvass production, specifically to a method for production of sugar kvass with oregano. Method comprises preparation of recipe components, cutting rye bread and drying to browning. Then comes cutting of chicory, its drying in a microwave field till the residual humidity of about 20 % at a microwave filed power providing warming of chicory inside the bits till the temperature of 80-90 °C during at least 1 hour, frying and crushing. Then comes the listed components pouring with boiling water, maintaining for 10-12 hours, phase separation, addition to the separated liquid phase of a starter in the form of a combined starter of yeast kvass of strains M and S-2 and lactic acid bacteria of strains 11 and 13, sugar and rye flour, fermentation, blending with infusion of oregano, maintaining for 2-3 hours and bottling.EFFECT: method enables to reduce duration of technological process, stabilize colour and increase stability of foam in finished product by 20-25 %.1 cl |
