| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Method involves preparation of recipe ingredients, extraction of raspberry marc by liquid carbon dioxide with separation of corresponding miscella, cutting of dandelion roots, their drying in microwave field till residual humidity of about 20 % at microwave field power providing warming of the dandelion root inside the bits to a temperature of 80-90 °C during at least 1 hour, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of dandelion roots, crushing and mashing together with kvass bread and hot water and triple digestion with separation of liquid phase from sediment to produce kvass wort, adding of 25 % of the recipe quantity of sugar in the form of white syrup, fermentation by combined starter of kvass yeast of races M and C-2 and lactic acid bacteria of races 11 and 13, blending with the remaining part of sugar in the form of white syrup and filling.EFFECT: invention allows to reduce duration of the production method and to increase stability of end product foam.1 cl |
