| 摘要 |
FIELD: food industry.SUBSTANCE: method comprises preparing the prescription components, peach pomace extraction with liquid carbon dioxide with the appropriate separation of the miscella, artichoke cutting, drying it in the microwave field to a residual moisture content of about 20% at a power of the microwave field, providing heating to a temperature within the artichoke pieces 80-90°C, for at least 1 hour, roasting, impregnation separated miscella while increasing pressure, pressure relief to atmospheric pressure with simultaneous freezing of Jerusalem artichoke, 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 obtain a leavened mash, adding thereto 25% formula amount of sugar syrup as a white, pure culture fermentation mixture kvass race M yeast and lactic acid bacteria 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 the title product.1 cl |
