| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to a method of producing kvass, which comprises preparation of recipe components, extracting raspberry husks with liquid carbon dioxide with separation of corresponding miscella, cutting girasol, its drying in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside girasol 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 girasol, crushing and mashing in an amount of approximately 3.6 % of sugar usage rate together with leavened loaves and hot water and triple digestion 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 mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup, and bottling.EFFECT: technical result consists in reduction of process duration and increased stability of target product foam.1 cl |
