| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass wort concentrate. Method involves recipe components preparation, mashing of fermented rye malt, unfermented rye malt, rye flour, maize flour and barley flour with water and cytolytic and amylolytic enzymes. Then one performs saccharification, boiling, separation of phases and concentration under vacuum of the liquid phase to reach dry substances content of 68-72 %. During components preparation scorzonera is cut, dried in microwave field till residual humidity of about 20 %, roasted and supplied to mashing in the amount of nearly 6 % of the mass of cereal products.EFFECT: method allows to produce kvass wort concentrate with stable colour index and accelerated process of fermentation during subsequent production of kvass.1 cl |
