| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to technology for production of kvass, and can be used for production of kvass. Method comprises preparation of recipe components. Dry kvass is mashed with hot water. Prepared mulberry pomace is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared yacon is cut, dried in microwave field to residual humidity about 20 % at microwave field power providing heating of yacon to temperature inside pieces of 80-90 °C for at least of 1 hour. Yacon is then roasted, impregnated with separated miscella with simultaneous pressure increase, pressure is reduced to atmospheric pressure value with simultaneous freezing of yacon. Further, method includes crushing and mashing in an amount of about 3.6 % of sugar consumption together with dry bread kvass. Method comprises settling three times with separation of liquid phase from pulp to produce kvass wort, adding thereto 25 % of recipe quantity of sugar in form of white syrup. Method then includes fermentation with bakery yeast, blending with remaining sugar in the of white syrup and bottling.EFFECT: method provides reduced duration of technological process as a result of acceleration of fermentation and increased stability of foam.1 cl |
