| 摘要 |
FIELD: food products. ^ SUBSTANCE: production method of kvass comprises preparing kvass wort by adding watered clarified curd whey and sugar syrup to kvass wort concentrate, pasteurising mixture and cooling it. Kvass wort is soured with yeast starter, fermented and cooled. After cooling medium propionate bacteria concentrate in amount of 0.15-0.17% is added, fermented, blended with sugar syrup and kvass wort concentrate, bottled. Propionibacterium freudenreichii subsp. Shermanii AC-2503 propionate bacteria concentrate strain, Propionibacterium freudenreichii subsp. freudenreichii AC-2500 propionate bacteria concentrate strain or P. Shermanii freudenreichii subsp. Shermanii propionate bacteria concentrate strain are used as propionate bacteria concentrate. ^ EFFECT: increasing product bioavailability by increasing content level of B vitamins; improving application properties by eliminating peculiar whey flavour; prolonging storage period; increasing antimutagenic antibiotic activity of the finished product; reducing kvass wort fermenting process. ^ 5 cl, 4 tbl, 1 dwg, 3 ex |
