| 摘要 |
FIELD: food industry.SUBSTANCE: method comprises preparation of recipe components, extraction of catnip 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 warming of chicory inside bits to temperature 80-90 °C during at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, pressure reduction down to atmospheric value with simultaneous freezing of chicory, crushing and mashing 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 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.EFFECT: higher efficiency and quality.1 cl |
