| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to method for production of kvass. Method comprises preparation of recipe components, mashing kvass bread with hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with a mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 11 and 13, blending with remaining sugar in form of white syrup and bottling. Prepared strawberry pomace is extracted with liquid carbon dioxide with separation of corresponding miscella, followed by cutting prepared oyster plant, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside oyster plant pieces to temperature of 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 oyster plant, crushing and mashing 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 |
