| 摘要 |
FIELD: food industry.SUBSTANCE: method involves the preparation of prescription components, extraction of thyme liquid carbon dioxide from the offices of the relevant miscella. Oat root is cut, dried in the microwave field to a residual moisture content of about 20% at a power of the microwave field, providing heating of oat root pieces to a temperature within 80-90°C, for at least 1 hour, roasting, impregnation separated miscella while increasing pressure, pressure relief to atmospheric pressure with simultaneous freezing of oat roots, crushing and mashing together with leavened loaves and hot water and a three-fold insistence with the separation of the liquid phase from the grounds to give leavened wort adding thereto 25% formula amount of sugar as a white syrup. Fermentation of a mixture of pure cultures of yeast kvass race M and lactobacilli races 11 and 13, blending with the remaining sugar syrup and a white filling.EFFECT: method provides a reduction in the duration of the process and increase the foam stability of kvass.1 cl |
