| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. To produce kvass, recipe components are prepared. Strawberry pomace is extracted with liquid carbon dioxide to separate corresponding miscella. Yacon is cut, dried in microwave field to residual moisture content of about 20 % for at least 1 hour. Microwave field power provides heating inside yacon pieces to temperature 80-90 °C. Yacon is roasted, impregnated with separated miscella with simultaneous pressure increase. Pressure is reduced down to atmospheric one with simultaneous freezing of yacon. Yacon is crushed, mashed in amount of about 3.6 % of sugar consumption together with dry bread kvass and hot water. Settled three times with separation of liquid phase from pulp to produce kvass wort. Adding 25 % of recipe quantity of sugar in form of white syrup. Method then includes fermentation with mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 11 and 13. Blended with remaining sugar in form of white syrup. Kvass is bottled.EFFECT: reduced duration of technological process and increased stability of foam in finished product.1 cl |
