| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the method of producing kvass envisaging preparation of recipe components, extracting hop with liquid carbon dioxide with separation of corresponding miscella, cutting of girasol, its drying in UHF field to residual humidity about 20 % at UHF field power which provides warming of chicory inside the bits to 80-90 °C during at least 1 hour, frying, impregnation with separated miscella with simultaneous pressure increase, pressure reduction down to atmospheric with simultaneous freezing of girasol, crushing and mashing in an 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, combined fermentation of kvass starter of yeast races M and C-2 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 |
