| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to a method of producing kvass, which comprises preparation of recipe components, extraction of estragon with liquid carbon dioxide to separate corresponding miscella, cutting dandelion roots, drying in microwave field to residual moisture content of about 20 % at microwave filed power, providing heating inside dandelion root pieces to temperature 80-90 °C, for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, pressure reduction down to atmospheric with simultaneous freezing of dandelion roots, crushing and mashing in an amount of approximately 3.6 % of sugar usage rate together with leavened loaves and hot water and settling three times with separation of the 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: technical result consists in reduction of process duration and increased stability of target product foam.1 cl |
