| 摘要 |
FIELD: food industry; may be used for producing cooling soft drinks. SUBSTANCE: method involves preparing kvass wort with content of dry substances 7.8-8.0%. Baker's yeast is introduced in wort in amount of 2.2-3.2 g/l. Wort fermentation is carried out up to reducing quantity of dry substances 1.8-2.0%. Young kvass is aged in cold place, and then precipitant is added. Again kvass is kept in cold place up to forming dense deposit of yeast, then kvass is removed from it, and after blending, clear drink is received of reddish-brown color with pleasant refreshing taste of fermented bread drink and flavor of fresh rye bread. Before bottling, kvass is filtered, carbonized and pasteurized. EFFECT: improved taste. |
