| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to a method comprising preparation of recipe components, extraction of clary with liquid carbon dioxide to separate corresponding miscella, cutting dandelion roots, drying it in microwave field till residual humidity about 20 % at microwave field power providing warming inside dandelion root bits to temperature of 80-90 °C for at least 1 hour, roasting, impregnating with separated miscella at simultaneous pressure increase, pressure dropping to atmospheric value with simultaneous freezing of dandelion roots, 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 |
