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