| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Method involves preparation of recipe components, extraction of cocoa husks with liquid carbon dioxide with corresponding miscella separation, chicory cutting, its drying in microwave field till residual humidity about 20 % inside bits to temperature of 80-90 °C. Then chicory is fried and impregnated with separated miscella with simultaneous pressure boost. Then one performs depressurisation to atmospheric value with simultaneous freezing of chicory. Prepared kvass breads and crushed chicory are mashed in amount of approximately 3.6 % of consumption of sugar in hot water together with kvass bread, followed by triple infusion with separation of liquid phase from thick to produce kvass wort. Method incudes adding to kvass wort 25 % of recipe quantity of sugar in form of white syrup and fermenting with combined starter of kvass yeast races M and lactic acid bacteria races 11 and 13. Fermented wort is blended with remaining sugar in form of white syrup and delivered for bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
