| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Proposed method envisages preparation of recipe components, extraction of cornaceous jelly with liquid carbon dioxide with corresponding miscella separation, chicory cutting, its drying in microwave field till residual humidity about 20% at microwave filed power providing warming of chicory inside bits to temperature of 80-90°C for at least of 1 hour, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of chicory, crushing and mashing together with kvass bread and hot water and three maintenance 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 yeast kvass 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 |
