| 摘要 |
FIELD: food industry.SUBSTANCE: orange zest is extracted with liquid carbon dioxide from the offices of the relevant miscella. Jerusalem artichoke is cut and dried in the microwave field to a residual moisture content of about 20% at a power field providing heating it to a temperature within the slices 80-90°C for at least 1 hour. Then fry impregnated separated miscella while increasing pressure is depressurized to atmospheric pressure with simultaneous freezing. Jerusalem artichoke is crushed and rubbed together with leavened loaves and hot water with a triple infusion, separating the liquid phase from the grounds and getting kvass wort. Wort is with added 25% formula amount of sugar, the mixture is fermented with pure cultures of kvass yeast of race M lactic acid bacteria and races 11 and 13 and blended with the remainder of sugar as a white syrup.EFFECT: invention allows to reduce the duration of the process and increase the foam stability of the title product.1 cl |
