| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Method envisages preparation of recipe components, extraction of grapefruit peel with liquid carbon dioxide to separate corresponding miscella, cutting scorzonera, its drying in microwave field till residual humidity about 20 % at microwave filed power providing warming of scorzonera inside bits till 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 scorzonera, crushing and mashing together with kvass bread and hot water and three maintenance with separation of liquid phase from thick to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with mixture of pure cultures of kvass yeast race M 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 |
