| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to methods of producing kvass. To produce kvass, kvass bread is mashed with hot water and settled three times with separation of liquid phase from pulp to produce kvass wort. Method includes adding 25 % of recipe amount of sugar in form of white syrup, mixture is fermented with pure cultures of kvass yeast strain M and lactobacilli strains 11 and 13, blended with remaining sugar in form of white syrup and bottled. Prepared lavender is extracted with separation of corresponding miscella, prepared girasol-sunflower is cut, dried, roasted, impregnated with separated miscella with simultaneous freezing of girasol-sunflower, crushed and mashed together with kvass bread.EFFECT: method allows to reduce duration of fermentation and improve chromaticity of fermented wort due to use of girasol-sunflower.1 cl |
