| 摘要 |
FIELD: food industry.SUBSTANCE: present invention relates to a method of kvass production envisaging preparation of recipe components, mashing kvass crisp breads with hot water and triple infusion with separation of the liquid phase from the sediment to produce kvass wort, adding 25 % of the recipe quantity of sugar in the form of white syrup, fermentation with combined starter of strain M and C-2 yeast kvass and strain 11 and 13 lactic-acid bacteria, blending with the remaining sugar in the form of white syrup and bottling, in so doing prepared coriander is extracted with liquid carbon dioxide to separate corresponding micella; prepared girasol is cut, dried in the microwave field to the residual humidity of about 20 % at the microwave field power which provides heating of chicory inside the bits to the temperature of 80-90 °C during at least 1 hour, fried, soaked with separated micella with simultaneous pressure boost, depressurisation to the atmospheric value with simultaneous freezing of girasol, crushed and mashed in an amount of approximately 3.6 % of sugar consumption together with kvass crisp breads.EFFECT: technical result of the present invention is reduction of process duration and increased stability of the foam in the end product.1 cl |
