| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Method comprises preparation of recipe components, crushing rye crumbs, cutting 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 1 hour, roasting and crushing, pouring listed components with boiling water, holding for about 3 hours, separating phases, adding to liquid phase sugar and a mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strain 11 and 13 and fermentation.EFFECT: method enables to reduce duration of technological process, stabilise colour and increase stability of foam in finished product.1 cl |
