| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for bread kvass. Method involves preparation of prescription components. Extraction of sweet bay with liquid carbon dioxide with separation of corresponding miscella is performed. Chicory is cut and dried in microwave field to residual moisture content of about 20 % for at least one hour. Wherein microwave field power should provide heating of chicory to temperature of 80-90 °C inside the pieces. Then chicory is roasted, impregnated with separated miscella, while increasing the pressure, pressure is dropped to atmospheric with simultaneous chicory freezing, it is crushed and attrited together with dry bread kvass and hot water and infused three times with liquid phase separation from the grounds to produce kvass wort. Method includes 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 and blending with remaining sugar in form of white syrup and filling.EFFECT: method reduces process duration and increases end product foam stability.1 cl |
