| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. In preparation of recipe components extraction apricot jelly with liquid carbon dioxide to separate corresponding miscella. Make cuts in yakon, drying it in the microwave to a residual moisture content of about 20% in the power of the microwave field, providing heating to a temperature within yakon pieces 80-90°C, for at least 1 hour, roasting, impregnation separated miscella while increasing the pressure relief to atmospheric pressure while freezing yakon. It is then crushed and mashed together with the leavened loaves and hot water and three times with insistence separation of the liquid phase from the grounds to give kvass wort. Thereto was added 25% formula amount of sugar as a white syrup mixture is fermented with pure cultures of yeast kvass race M lactic acid bacteria and the races 11 and 13, blended with the remainder of sugar syrup as a white and dispensed.EFFECT: method reduces the duration of the process and increase the foam stability of the title product.1 cl |
