| 摘要 |
FIELD: food industry.SUBSTANCE: recipe ingredients are prepared, bird cherry is extracted with liquid carbon dioxide to separate corresponding miscella. Yacon is cut, dried in microwave field till residual humidity about 20 % at microwave filed power providing warming inside the bits till temperature yacon 80-90 °C fro at least of 1 hour. Yacon is roasted, impregnated with separated miscella with simultaneous pressure increase, pressure is reduced to atmospheric pressure with simultaneous freezing of yacon. Yacon is crushed and mashed together with kvass bread and hot water, settled three times with separation of liquid phase from pulp to produce kvass wort. Method then includes adding to wort 25 % of recipe quantity of sugar in form of white, fermenting with combined starter of yeast kvass strains M and S-2 and lactic acid bacteria strains 11 and 13, blending with remaining sugar syrup and bottled.EFFECT: invention allows to reduce duration of process and increase foam stability of end product.1 cl |
