| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for bread kvass. Method envisages preparation of recipe components, extraction of apricot jelly with liquid carbon dioxide to separate corresponding micella, cutting of girasol-sunflower, its drying in the microwave field to the residual humidity of about 20 % at the microwave field power which provides heating of inside the bits to the temperature of 80-90 °C during at least 1 hour, frying, soakin with separated micella with simultaneous pressure boost, depressurisation to the atmospheric value with simultaneous freezing of girasol-sunflower , crushing and mashing together with kvass crisp breads and hot water and triple infusion with separation of the liquid phase from the sediment to produce kvass wort. Method also envisages adding to the obtained wort 25 % of recipe amount of sugar in form of white syrup, fermenting with combined culture of kstrain M and C-2 kvass yeast and strain 11 and 13 lactic-acid bacteria, blending with remaining portion of sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases the foam stability of the end product.1 cl |
