| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to a method comprising preparation of recipe components, extraction of garden sage with liquid carbon dioxide to separate corresponding miscella, cutting yacon, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside yacon pieces to temperature 80-90 °C for at least 1 hour, roasting, impregnating with separated miscella at simultaneous pressure increase, pressure reduction down to atmospheric value with simultaneous freezing of yacon, crushing and mashing in an amount of about 3.6 % of sugar consumption together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of sugar formulation quantity in the form of white syrup, fermentation with combined kvass starter of yeast strains M and C-2 and lactic acid bacteria strains 11 and 13, blending with the remaining sugar in the form of white syrup, and bottling.EFFECT: reduced duration of process and increased stability of foam in finished product.1 cl |
