| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass wort concentrate. Method comprises preparation of recipe ingredients. Fermented rye malt, unfermented rye malt, barley malt and rye flour are mashed with water and cytolytic and amylolytic enzymes. Then mixture is saccharified, boiled and phases are separated. Liquid phase is concentrated under vacuum to dry substances content of 88-72 %. Prepared dandelion roots are cut, dried in a microwave field to residual moisture content of about 20 %, roasted and mashed in amount of about 6 % of mass of grain products.EFFECT: stabilising chromaticity of end product and acceleration of its further fermentation.1 cl |
