| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Recipe ingredients are prepared, grape refuses are extracted with liquid carbon dioxide to separate corresponding miscella. Cut chicory, it is dried in the microwave field to a residual moisture content of about 20% at a power field providing heating to a temperature within the chicory pieces 80-90°C for at least 1 hour. Roasted chicory, impregnated separated miscella while increasing the pressure, releasing the pressure to atmospheric pressure while freezing chicory. It is then crushed and rubbed together with leavened loaves and hot water with a triple infusion, separating the liquid phase from the grounds to give kvass wort. It is added with 25% of the recipe quantity of sugar in form of white syrup, fermented with mixture of pure cultures of kvass yeast of M and S-2 races and lactic acid bacteria of 11 and 13 races and blended with remaining sugar.EFFECT: invention allows to reduce the duration of the process and increase the foam stability of the title product.1 cl |
