| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to method for production of kvass. Method comprises preparation of recipe components, mashing kvass crisp breads with 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 with baker's yeast, blending with remaining sugar in form of white syrup and bottling. Prepared chicory is cut and dried in microwave field to residual humidity about 20 % at microwave field power providing heating of chicory to temperature inside pieces of 80-90 °C for at least 1 hour, roasting, crushing and mashing in amount of about 3.6 % of consumption of sugar along with kvass bread.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
