| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. One performs recipe components, yacon is cut, dried in microwave field till residual humidity about 20% at microwave filed power providing warming inside the bits till temperature 80-90°C during at least of 1 hour. Then yacon is fried crushed and filled in amount of approximately 3.6% of sugar consumption together with kvass crispbreads and hot water with triple sedimentation and separation of liquid phase from thick to produce kvass wort. Kvass wort is added with 25% of recipe quantity of sugar in form of white syrup, it is fermented with bakery yeast 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 |
