| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for bread kvass. To produce kvass recipe components are prepared. Dry bread kvass is mashed with hot water. It is followed by triple infusion with separation of liquid phase from pulp to produce kvass wort. 25% of recipe quantity of sugar as white syrup are added. Fermentation with bakery yeast is performed. Remaining sugar as white syrup is blended in. Kvass is bottled. Prepared plum pomace is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared yacon is cut. Yacon is dried in microwave field to residual moisture content of about 20 % for no less than 1 hour. Microwave field power provides heating inside yacon pieces to temperature 80-90 °C. Yacon is roasted and impregnated with separated miscella with simultaneous pressure increase. Pressure is reduced down to atmospheric one with simultaneous freezing of yacon. Yacon is crushed and mashed in an amount of about 3.6% of sugar consumption together with dry bread kvass.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
