| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry. Method of producing kvass 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 mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling, wherein prepared cranberry pomace is extracted with liquid carbon dioxide with corresponding miscella separation, prepared girasol is cut, dried in microwave field till residual moisture content of about 20 % at microwave field power providing heating inside girasol pieces to temperature of 80-90 °C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of girasol, crushing and mashing in amount of approximately 3.6 % of sugar consumption together with dry kvass bread.EFFECT: invention allows to reduce duration of process and increase foam stability of end product.1 cl |
