| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for bread kvass. Method involves preparation of prescription components. Coriander is extracted with liquid carbon dioxide to separate corresponding miscella. Scorzonera 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 scorzonera to temperature of 80-90 °C inside the pieces. Then scorzonera is roasted, impregnated with separated miscella, while increasing the pressure, after that pressure is dropped to atmospheric with simultaneous scorzonera freezing, it is crushed and attritted together with dry bread kvass and hot water and infused three times with liquid phase separation from the grounds obtaining kvass wort. 25 % of prescription amount of sugar is added to kvass wort in form of white sugar syrup, after that fermentation with mixture of pure kvass yeast cultures of race M and C-2 and lactobacilli of races 11 and 13 takes place, and obtained product is blended with remaining sugar in form of white syrup and bottled.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl |
