| 摘要 |
FIELD: food industry.SUBSTANCE: method involves preparation of recipe ingredients, extracting marjoram with liquid carbon dioxide to separate corresponding miscella, cutting of girasol-sunflower, its drying in microwave field till residual humidity of about 20 % at microwave filed power providing warming of the bits of girasols/sunflowers from inside to temperature of 80-90 °C during at least 1 hour, frying, impregnation with separated miscella at simultaneous pressure boost, depressurisation to atmospheric pressure with simultaneous freezing of girasol-sunflower, crushing and mashing together with dry bread kvass and hot water and triple infusion with separation of the liquid phase from pulp to produce kvass wort, adding 25 % of the recipe quantity of sugar as white syrup, fermentation with bakery yeast, blending with the remaining sugar as white syrup and bottling.EFFECT: method allows to reduce duration of process and increase foam stability of target product.1 cl |
