| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to a method for production of kvass, which comprises preparation of recipe components, mashing kvass crisp breads with hot water and three infusions 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 mixture of pure kvass yeast races M and lactic acid bacteria races 11 and 13, blending with remaining sugar in form of white syrup and bottling, wherein prepared mulberry pomace is extracted with liquid carbon dioxide with corresponding miscella separation, prepared girasol-sunflower is cut, dried in microwave field till residual humidity about 20 % at microwave field power providing warming inside bits of chicory to temperature of 80-90 °C for at least 1 hour, fried, impregnated with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of chicory, crushed and filled in amount of approximately 3.6 % of sugar consumption together with kvass bread.EFFECT: reduced duration of process and increased stability of foam in finished product.1 cl |
