| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, cutting, its drying in microwave field till residual humidity about 20% at microwave filed power providing warming of girasols/sunflowers inside the bits till temperature 80-90°C during at least 1:00. Frying, crushing and mashing together with kvass bread and hot water. Three maintenance with separation of the liquid phase from thick to produce kvass wort, adding 25% of the recipe quantity of sugar in the form of white syrup. Fermentation with a mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 11 and 13. Blending with the remaining sugar in the form of white syrup and bottling.EFFECT: method provides a reduction in the duration of the process and increase the foam stability of kvass.1 cl |
