| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Method comprises preparation of recipe ingredients. Prepared juniper is extracted with liquid carbon dioxide with separation of corresponding miscella. Prepared oyster plant is cut and dried in microwave field to residual humidity about 20 % at microwave field power providing heating inside bits to temperature of 80-90 °C for at least 1 hour. Roasting and impregnating with separated miscella with simultaneous pressure increase. Pressure is reduced to atmospheric pressure while simultaneously freezing oyster plant, crushing and mashing together with leavened bread and hot water and settling three times with separation of liquid phase from pulp to obtain kvass wort. Adding thereto 25 % of recipe amount of sugar in form of white syrup, fermenting with bakery yeast, blended with remaining sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
