| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry. Kvass production method envisages recipe components preparation, mashing dry kvass with hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of sugar formulation quantity in the form of white syrup, fermentation with mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blending with the remaining sugar in the form of white syrup and bottling, wherein the prepared pine needles are extracted with liquid carbon dioxide to separate corresponding miscella, prepared yacon is cut, dried in UHF field to residual humidity about 20 % at UHF field power which provides warming of yacon inside the bits to 80-90 °C during at least 1 hour, fried, impregnated with separated miscella with simultaneous increase of pressure, depressurization to atmosphere pressure with simultaneous freezing of yacon, crushed and mashed in an amount of about 3.6 % of sugar consumption together with dry bread kvass.EFFECT: invention allows to reduce duration of process and increase foam stability of end product.1 cl |
