| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Method involves preparation of recipe components, extraction of red currant jelly with liquid carbon dioxide with corresponding miscella separation, chicory cutting, its drying in microwave field till residual humidity about 20% to temperature inside bits of 80-90°C. Then chicory is fried and impregnated with separated miscella with simultaneous pressure boost, after which pressure is reduced down 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. Then kvass wort is added with 25% of recipe quantity of sugar in form of white syrup and fermented by combined starter of kvass yeast races M and S-2 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 the duration of the process and increase the foam stability of the title product.1 cl |
