| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Recipe ingredients are prepared. Prepared cranberry marc is extracted with liquid carbon dioxide to separate corresponding miscella. Girasol is cut, dried in microwave field till residual humidity about 20 % at microwave filed power providing warming of girasol inside bits till temperature 80-90 °C for not less than 1 hour. Girasol is roasted, impregnated with separated miscella with simultaneous pressure increase. Pressure is discharged down to atmospheric value with simultaneous freezing of girasol. Prepared kvass breads and crushed girasol in amount of approximately 3.6 % by weight of recipe quantity of sugar, while mashing together with hot water and three infusions with separation of liquid phase from thick to produce kvass wort. One adds to kvass wort 25 % of recipe quantity of sugar in form of white syrup and fermented by combined starter of kvass yeast races M and S-2 and lactic acid bacteria races 11 and 13. Fermented wort is blended with remaining sugar in form of white syrup and delivered for bottling to produce end product.EFFECT: reduced duration of technological process and increased stability of foam in finished product.1 cl |
