| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry. Recipe ingredients are prepared. Quince pomace is extracted with liquid carbon dioxide to separate corresponding miscella. Girasol is cut and dried for at least 1 hour in microwave field to residual moisture content of about 20 % with microwave field power providing heating inside girasol pieces to a temperature of 80-90 °C, roasting, impregnation with separated miscella while simultaneously increasing pressure, reducing pressure to atmospheric pressure value with simultaneous freezing of girasol and crushing. Method then includes combined mashing of girasol with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Kvass wort is mixed with 25 % of recipe quantity of sugar in the form of white syrup. Method then includes fermentation with a 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: reduced duration of technological process and increased stability of foam.1 cl |
