| 摘要 |
FIELD: food industry.SUBSTANCE: present invention relates to kvass production process. Described is a bread kvass production method which envisages preparation of recipe components, mashing kvass loaves with hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of sugar formulation quantity in the form of white syrup, fermentation with combined starter of kvass yeast of races M and C-2 and lactic acid bacteria of races 11 and 13, blending with the remaining sugar in the form of white syrup and dispensing, characterized by that prepared snowball is extracted with liquid carbon dioxide to separate according miscella. Prepared girasol is cut, dried in microwave field till residual humidity about 20 % at microwave filed power providing warming of chicory inside the bits to 80-90 °C during at least 1 hour, roasted, impregnated with separated miscella with simultaneous increase of pressure, depressurisation to atmosphere pressure with simultaneous freezing of girasol, crushed and filled in an amount of approximately 3.6 % of sugar consumption together with loaves.EFFECT: technical result consists in reduction of process duration and increased stability of target product foam.1 cl |
