| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Method envisages preparation of recipe components, extraction of cinnamon with liquid carbon dioxide to separate corresponding miscella, sunroot cutting, its drying in microwave field to residual humidity about 20 % at the microwave filed power which provides the sunroot heating to 80-90 °C inside the bits for at least 1 hour, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of sunroot, crushing and mashing together with kvass bread and hot water and three maintenance with separation of the liquid phase from thick to produce kvass wort, adding 25 % of the recipe quantity of sugar syrup in the form of white, fermentation with a mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 11 and 13, blending with the remaining sugar in the form of white syrup, and bottling.EFFECT: method reduces process time and increases foam stability of end product.1 cl |
