摘要 |
FIELD: food industry.SUBSTANCE: invention relates to bread kvass production method. Method preparation of recipe components, extraction of gooseberry marc with liquid carbon dioxide to separate corresponding miscella, cutting of girasol, its drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside girasol pieces to temperature 80-90 °C for at least of 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric value with simultaneous freezing of girasol, crushing and mashing together with kvass crisp breads and hot water and three-time infusion with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with combined starter of kvass yeast strains M and C-2 and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |