| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to production of kvass. Method comprises preparation of recipe components, mashing dry kvass bread with hot water and settling 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, fermentation with a combined culture kvass yeast strains M and S-2 and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling. Prepared peppermint is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared scorzonera is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside scorzonera pieces to temperature 80-90 °C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase. Pressure is then reduced to atmospheric value with simultaneous freezing of scorzonera, crushing and mashing in an amount of approximately 3.6 % of sugar consumption with dry bread kvass.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
