| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the method of producing kvass envisaging preparation of recipe components, extraction of medang with liquid carbon dioxide with separation of corresponding miscella, cutting of dandelion roots , drying in UHF field to residual humidity about 20 % at microwave filed power which provides warming of dandelion roots inside the bits to 80-90 °C during at least 1 hour, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of dandelion roots, crushing and mashing in the 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 a mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 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 |
