| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to methods of producing kvass. Lavender is extracted with liquid carbon dioxide to separate corresponding miscella. Method comprises cutting girasol, drying in microwave field to residual moisture content of about 20 %, at microwave field power providing heating inside girasol pieces to temperature of 80-90 °C for at least of 1 hour, roasting, impregnation with separated micella and simultaneous pressure increase, reducing pressure to atmospheric pressure value and simultaneous freezing of girasol, crushing and mashing together with kvass bread and hot water and settling three times and separation of liquid phase from pulp in order to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with mixture of pure cultures of kvass yeast strain M 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 use of girasol.1 cl |
