| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to bread kvass production method. Method comprises preparation of recipe components, extraction of black cherry marc with liquid carbon dioxide with corresponding miscella separation, cutting scorzonera, drying in a microwave field to residual moisture content of about 20 % at microwave field power providing heating inside scorzonera pieces to temperature of 80-90 °C for at least of 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of scorzonera, 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 by 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 |
