摘要 |
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, oyster plant, its drying in microwave field till residual humidity about 20% at microwave filed power providing warming inside the bits till temperature of oyster plant 80-90°C during at least 1 h, frying, crushing and mashing together with dry bread kvass and hot water and three maintenance with separation of the liquid phase from thick to produce kvass wort, adding 25% of the recipe quantity of sugar syrup in the form of white, 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 the title product.1 cl |