| 摘要 |
FIELD: food industry.SUBSTANCE: method comprises preparation of recipe components, extraction of citrus pomace with liquid carbon dioxide to separate corresponding miscella, cutting oyster plant, drying in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside oyster plant pieces to temperature 80-90 °C for at least 1 hour, roasting, impregnating with separated miscella at simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of oyster plant, 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 sugar formulation quantity in the form of white syrup, fermentation with combined kvass starter of yeast strains M and S-2 and lactic acid bacteria strains 11 and 13, blending with the remaining sugar in the form of white syrup, and bottling.EFFECT: higher efficiency and quality.1 cl |
