| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of beverages, specifically to methods of producing bread kvass. Method comprises preparation of recipe components, extraction of medang with liquid carbon dioxide with separation of corresponding miscella, cutting chicory, drying in a microwave field to residual moisture content of about 20 % at microwave field power providing heating inside chicory 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 chicory, crushing and mashing together with dry kvass bread and hot water and settling three times 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 S-2 and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling.EFFECT: method allows to reduce duration of fermentation and improve chromaticity of fermented wort due to presence of colouring substances in chicory marc.1 cl |
