摘要 |
FIELD: food industry.SUBSTANCE: invention relates to method for production of kvass. Method envisages recipe components preparation, mashing kvass crisp breads with hot water and three maintenance with separation of the liquid phase from thick to produce kvass wort, adding 25 % of the recipe quantity of sugar syrup in the form of white, fermentation with a mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 11 and 13, blending with the remaining sugar in the form of white syrup, and bottling. Prepared pine needles are extracted with liquid carbon dioxide with separation of corresponding miscella, followed by cutting prepared chicory, drying in microwave field to residual humidity about 20 % at microwave field power providing heating inside chicory pieces to temperature 80-90 °C for at least 1 hour, roasting, impregnating with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric value with simultaneous freezing of chicory, crushing and filling in an amount of about 3.6 % of sugar consumption together with kvass bread.EFFECT: method allows to reduce duration of technological process and increases foam stability of end product.1 cl, 1 ex |