| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. In method of producing kvass, prepared quince pomace is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared dandelion root is cut, dried in a microwave field to a residual moisture content of about 20 % at microwave field power providing heating dandelion root pieces to a temperature within pieces of 80-90 °C for at least 1 hour. Dandelion roots are roasted and impregnated with separated miscella with simultaneous pressure increase. Then pressure is reduced to atmospheric value with simultaneous freezing of dandelion roots. Dandelion roots are then crushed and filled in an amount of approximately 3.6 % of sugar together with kvass bread.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
