| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to method for producing kvass, envisaging recipe components preparation, extraction of cloves with liquid carbon dioxide in order 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, frying, impregnation with separated miscella under simultaneous increase of pressure, dropping down pressure to atmospheric value with simultaneous freezing of chicory, crushing and rubbing in amount of approximately 3.6 % of sugar consumption, together with kvass breads and hot water, and three time maintenance with separation of liquid phase from thick to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with mixture of pure cultures of kvass yeast of strain M and lactic acid bacteria of strains 11 and 13, blending with remaining sugar in form of white syrup, and bottling.EFFECT: technical result consists in reduction of process duration and increased stability of foam in target product.1 cl |
