摘要 |
FIELD: food industry.SUBSTANCE: invention describes a method of producing kvass, which comprises preparation of recipe components, mashing kvass crisp breads with 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, characterised by that prepared jasmine flower 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 microwave filed power providing warming inside bits of oyster plant to temperature of 80-90 °C for at least of 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase, depressurisation to atmospheric value with simultaneous freezing of oyster plant, crushed and filled in amount of approximately 3.6 % of sugar consumption together with kvass bread.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |