| 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. Method comprises cutting girasol-sunflower, drying in microwave field to residual moisture content of about 17 % at microwave field power providing heating inside girasol-sunflower to temperature 80-90 °C for at least 1 hour. Method then includes crushing, mashing fermented rye malt, unfermented rye malt and barley malt and girasol-sunflower 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 |
