| 摘要 |
FIELD: food industry, particularly, production of soft fermented beverages. SUBSTANCE: method involves preparation of wort from natural raw material - mixture of barley malt with rice taken in ratio 1:(2.5-4.5). Then wort is boiled and subjected to fermentation with using of bakery yeast. In the process of fermentation mass part of dry substances in malt reduces from 9.0-11.0 to 6.5-9.5 mas.%. For fermentation, mixture of clean cultures of kvass yeast and lactic-acid bacteria may be used in ratio 1 :(8-12). Prepared fermented beverage may be used with filtration or it may be filtered, bottled, pasteurized and carbonated. EFFECT: broadened assortment of fermented beverages. 5 cl, 3 ex |
