摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Method envisages preparation of recipe components, extraction of crowberry pomace with liquid carbon dioxide to separate corresponding miscella, cutting, drying in microwave field to residual humidity about 20 % at microwave field power providing warming of girasol-sunflower inside bits to temperature of 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, depressurisation to atmospheric value with simultaneous freezing of girasol-sunflower, crushing and mashing together with kvass bread and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation by combined starter of kvass yeast races M and S-2 and lactic acid bacteria races 11 and 13, blending 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 |