| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Method envisages preparation of recipe components, extraction of cocoa husks with liquid carbon dioxide with corresponding miscella separation, Oyster plant, its drying in microwave field till residual humidity about 20% at microwave filed power providing warming inside oyster plant bits to temperature of 80-90°C for at least of 1 hour, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of oyster plant, crushing and mashing together with kvass bread and hot water and three infusions with separation of liquid phase from thick 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 the duration of the process and increase the foam stability of the title product.1 cl |
