| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Method comprises preparation of recipe ingredients. Prepared jeera is extracted with liquid carbon dioxide with separation of corresponding miscella. Prepared scorzonera is cut and dried in microwave field to residual humidity about 20 % at microwave field power providing heating of scorzonera to temperature of 80-90 °C for at least 1 hour, fried, impregnated with separated miscella with simultaneous pressure increase. Pressure is reduced to atmospheric pressure with simultaneous freezing of scorzonera. Mixture is crushed and mashed together with kvass bread and hot water and settled three times with separation of liquid phase from pulp to obtain kvass wort. Kvass wort is mixed with 25 % of recipe quantity of sugar in form of white syrup. Fermenting with combined starter of yeast kvass race M and S-2 and lactic acid bacteria race 11 and 13. Fermented wort is blended with remaining sugar in form of white syrup and delivered for bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
