| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry and can be used for production of kvass. Method envisages preparation of recipe components, extraction of hop with liquid carbon dioxide to separate corresponding miscella, cutting yacon, drying in microwave field till residual humidity about 20 % at microwave filed power providing warming inside yacon bits till temperature 80-90 °C for at least of 1 hour, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of yacon, crushing and mashing together with kvass bread and hot water and three infusions with separation of liquid phase from thick to produce kvass wort. Method also envisages adding to obtained wort 25 % of recipe amount of sugar in form of white syrup, fermenting with combined culture of kvass yeast race M and S-2 and lactic acid bacteria races 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 |
