| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to bread kvass production technology. Bread kvass production method envisages recipe components preparation, mashing dry kvass with hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Method then includes adding to wort 25% of recipe quantity of sugar in form of white syrup, fermentation with bakery yeast, blending with the remaining sugar in the form of white syrup, and bottling. Prepared coriander is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared dandelion roots are cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside dandelion root pieces to temperature 80-90 °C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase. Then pressure is reduced to atmospheric pressure value with simultaneous freezing of dandelion roots, crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
