| 摘要 |
FIELD: food products. ^ SUBSTANCE: method of kvass production includes preparation of kvass wort from its concentrates with components containing extracts, mixing kvass wort with product containing sugar, its heating, preparation of starter culture in the form of vat bottoms, attenuation of kvass starter of yeast starter culture and cooling down of fermented spent wort. Packing of components containing extracts is performed that solids content in cooled kvass wort before fermentation is 3.90 to 4.6 wt %. Kvass wort is heated after its preparation is carried out at 95-100C during 20-50 minutes. Propagated yeast is added to kvass wort at fermentation temperature. The mixture obtained is at once bottled to thermally sound and pressure-proof consumer containers with simultaneous sealing. After that the mixture is subjected to fermentation in hermetically packed consumer containers at fermentation temperature. Before bottling, horticultural and/or flavour food substances, subjected to pasteurisation, can be added to consumer containers. Bottled kvass can be subjected to pasteurisation in tunnel pasteuriser after fermentation. ^ EFFECT: increase of kvass persistency, kvass palatability traits enhancement, increase of kvass production technology speed and its cheapening. ^ 4 cl |
