| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process of bread kvass. Method envisages preparation of recipe components, extraction of sweet cherryjelly with liquid carbon dioxide to separate corresponding miscella, cutting yacon, drying in microwave field till residual humidity about 20% at microwave filed power microwave field power providing warming inside yacon bits to temperature of 80-90°C for at least 1:00, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of yacon, crushing and mashing together with kvass bread and hot water and three infusions with separation of liquid phase from thick to produce kvass wort, adding 25% of the 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.EFFECT: method reduces the duration of the process and increase the foam stability of the title product.1 cl |
