| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to technology of producing kvass, and can be used for production of kvass. Method comprises preparation of recipe components. Dry kvass is mashed with hot water. Prepared citrus pomace is extracted with liquid carbon dioxide to separate corresponding miscella. Then prepared girasol is cut, dried in microwave field to residual humidity about 20 % at microwave field power providing heating of girasol to temperature inside pieces of 80-90 °C for at least 1 hour. Then girasol is roasted, impregnated with separated miscella with simultaneous increase of pressure, reducing pressure to atmospheric pressure with simultaneous freezing of girasol. Further, method includes crushing and mashing in an amount of about 3.6% of sugar consumption together with dry bread kvass. Performing three infusions with separation of liquid phase from thick to produce kvass wort. Kvass wort is mixed with 25 % of recipe quantity of sugar in form of white syrup. Method then includes fermentation with bakery yeast, blending with remaining sugar in form 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 |
