| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Method envisages preparation of recipe components, extraction of cloudberry jelly with liquid carbon dioxide, cutting of girasol, its drying in microwave field, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of girasol, crushing and mashing together with kvass bread and hot water and infusion to produce kvass wort, adding sugar, fermentation by combined starter of kvass yeast and lactic acid bacteria, blending with remaining sugar and bottling.EFFECT: method reduces the duration of the process and increase the foam stability of the title product.1 cl |
