| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass and can be used in food industry. Method comprises preparation of recipe components, extraction of strawberry pomace with liquid carbon dioxide with separation of corresponding miscella, cutting chicory, drying in microwave field to residual humidity of about 20 % at microwave field power providing heating of chicory inside bits to temperature 80-90 °C for at least 1 hour. Method includes roasting chicory, impregnation with separated miscella while increasing pressure, releasing pressure to atmospheric pressure while simultaneously freezing chicory, crushing and mashing together with leavened bread and hot water and settling three times with separation of liquid phase from pulp to obtain kvass wort. Method then includes adding thereto 25 % of recipe amount of sugar in form of white syrup, fermenting with mixture of pure cultures of kvass yeast race M and lactic acid bacteria race 11 and 13, blending with remaining portion of sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
