| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass, specifically to a method of its production. Method envisages recipe components preparation, mashing kvass crisp breads with 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. Method is as follows: prepared coriander is extracted with liquid carbon dioxide with corresponding miscella separation, prepared oyster plant is cut, dried in microwave field to residual humidity about 20 % at the microwave filed power which provides heating of oyster plant to 80-90 °C the bits for at least 1 hour, fried, impregnated with separated miscella with simultaneous pressure boost, depressurisation to atmospheric pressure with simultaneous freezing of oyster plant , crushed and filled in an amount of approximately 3.6 % of sugar consumption together with kvass bread.EFFECT: proposed method allows to reduce duration of technological process and increases foam stability of the end product.1 cl |
