| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass, specifically to a method of its production. Method envisages recipe components preparation, mashing kvass crisp breads with hot water and three maintenance with separation of the liquid phase from thick to produce kvass wort, adding 25 % of the recipe quantity of sugar syrup in the form of white, fermentation with a mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 11 and 13, blending with the remaining sugar in the form of white syrup, and bottling. Method is characterised by that prepared pine needles is extracted with liquid carbon dioxide with separation of corresponding miscella, followed by cutting prepared scorzonera, drying in microwave field to residual humidity of about 20 % at microwave field power providing heating of scorzonera inside pieces to temperature 80-90 °C for at least 1 hour, roasting, impregnating with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric value with simultaneous freezing of scorzonera, crushing and mashing in an amount of about 3.6 % of sugar consumption together with kvass bread.EFFECT: method allows to reduce duration of technological process and increases foam stability of end product.1 cl |
