| 摘要 |
FIELD: food industry.SUBSTANCE: prepared basil is extracted with liquid carbon dioxide and miscella separation. Prepared oyster plant is cut, dried in microwave field and roasted. Roasted oyster plant is loaded into sealed reservoir and impregnated with separated miscella with simultaneous pressure increase. After impregnation pressure is reduced down to atmospheric value with simultaneous freezing of oyster plant. Prepared dry bread kvass and crushed oyster plant are mashed with hot water and settled three times with separation of liquid phase from pulp to produce kvass wort, to which is added 25 % of recipe quantity of sugar in form of white syrup and fermented with a combined starter of kvass yeasts strains M and S-2 and lactic acid bacteria strains 11 and 13. Fermented wort is blended with remaining sugar in form of white syrup and delivered for bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
