| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Kvass production method comprises preparation of recipe components, mashing kvass crisp breads with hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with a combined culture kvass yeast race M and S-2 and lactic acid bacteria race 11 and 13, blending with remaining sugar in form of white syrup and bottling. Prepared quince pomace is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared dandelion root is cut, dried in microwave field to residual humidity about 20 % at microwave field power providing warming of dandelion root inside bits to temperature 80-90 °C for at least of 1 hour, roasting, impregnating with separated miscella with simultaneous pressure increase, depressurisation to atmospheric value with simultaneous freezing of dandelion root, crushing and mashing in an amount of about 3.6 % of sugar consumption rate together with kvass bread.EFFECT: reduced duration of process and increased stability of foam in finished product.1 cl |
