摘要 |
FIELD: food industry.SUBSTANCE: invention relates a method of producing kvass. Method consists in extracting Sea-buckthorn jelly with liquid carbon dioxide with corresponding miscella separation, prepared chicory is cut, dried in microwave field till residual humidity about 20 % at microwave filed power providing warming of chicory inside bits till temperature of 80-90 °C for at least of 1 hour, fried, impregnated with separated miscella at simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of chicory, crushed and filled together with kvass bread and hot water, then infused three times with separation of liquid phase from thick to produce kvass wort, addition of 25 % of recipe quantity of sugar in form of white syrup, fermented with mixture of pure cultures of kvass yeast races M and S-2 and lactic acid bacteria races 11 and 13, blending with remaining sugar in form of white syrup and bottling.EFFECT: described above method cuts duration of process and increases foam stability of target product.1 cl |