| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for bread kvass. Method involves preparation of prescription components, extraction of jasmine flowers with liquid carbon dioxide with separation of corresponding miscella, topinsolnechnik cutting, drying it in microwave field to residual moisture content of about 20 % with microwave field power providing heating of topinsolnechnik to temperature of 80-90 °C inside the pieces for at least one hour Then roasting and impregnation with separated miscella are performed, while increasing the pressure, pressure drop to atmospheric with simultaneous topinsolnechnik freezing, crushing and attrition together with dry bread kvass and hot water and triple infusion with liquid phase separation from the grounds obtaining kvass wort, adding thereto 25 % of prescription amount of sugar in form of white sugar syrup, fermentation with mixture of pure kvass yeast cultures of race M and lactobacilli of races 11 and 13, blending with remaining sugar in form of white syrup and bottling.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl |
