| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to a method of producing kvass, which comprises preparation of recipe components, extraction of bay laurel with liquid carbon dioxide to separate corresponding miscella, cutting of chicory, drying it in microwave field till residual humidity about 20 %, at microwave field power, providing heating inside chicory pieces to temperature 80-90 °C, for at least 1 hour, roasting, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of chicory, crushing and rubbing in amount of approximately 3.6 % of sugar consumption, together with kvass breads and hot water, and three time maintenance with separation of liquid phase from thick to produce kvass wort, adding 25% of recipe quantity of sugar in 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 the remaining sugar in the form of white syrup, and bottling.EFFECT: technical result consists in reduction of the duration of the technological process and increase in the stability of the end product foam.1 cl |
