| 摘要 |
FIELD: food industry.SUBSTANCE: prepared cumquat peel is extracted with liquid carbon dioxide and miscella separation. Prepared yacon is cut, dried in microwave field to residual moisture content of about 20 % for no less than 1 hour. Roasted yacon is loaded into a sealed reservoir and impregnated with separated miscella with simultaneous increase of pressure in reservoir. After impregnation, pressure in reservoir is reduced down to atmospheric value with simultaneous freezing of yacon. Prepared dry bread kvass and crushed yacon 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 mixture of pure cultures of kvass yeast 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 |
