| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to method for production of kvass. Method envisages recipe components preparation, mashing kvass crisp breads with hot water and three infusions with separation of liquid phase from thick to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with 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. At that, prepared thyme is extracted with liquid carbon dioxide with corresponding miscella separation, prepared scorzonera is cut, dried in microwave field till residual humidity about 20 % at microwave filed power providing warming of scorzonera inside bits till temperature 80-90 °C for at least 1 hour, fried, impregnated with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of scorzonera, crushed and filled in an amount of approximately 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 |
