| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to bread kvass production technology. Method incudes preparation of recipe components. Garden sage is extracted with liquid carbon dioxide to separate corresponding miscella. Scorzonera is cut, dried for at least 1 hour in the microwave field to the residual humidity of about 20 %, providing for heating scorzonera within bits up to 80-90 °C. Then it is roasted and soaked with separated micella and simultaneous pressure increase. After that the pressure is released to the atmospheric pressure and scorzonera is freezed simultaneously. Then, crushing and mashing together with kvass crisp breads and hot water is performed. Triple infusion with separation of liquid phase from the sediment is performed to produce kvass wort. 25 % of recipe quantity of sugar in the form of white syrup is added to kvass wort. Finally, method includes fermentation with bakery yeast and blending with remaining sugar in form of white syrup and bottling.EFFECT: technical result consists in reduction of the duration of the technological process and increase in the stability of the end product foam.1 cl |
