| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Method envisages preparation of recipe components, extraction of lime peel with liquid carbon dioxide with corresponding miscella separation, Oyster plant, its drying in microwave field till residual humidity about 20 % at microwave filed power providing warming inside bits till temperature of oyster plant 80-90 °C during at least for 1 hour, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of oyster plant, crushing and mashing together with kvass bread and hot water and three maintenance 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.EFFECT: method provides a reduction in duration of process and increases foam stability of kvass.1 cl |
