| 摘要 |
FIELD: food industry.SUBSTANCE: method comprises preparation of recipe components, extraction of dog rose with liquid carbon dioxide to separate corresponding miscella. Dandelion roots are cut, dried in microwave field, roasted, impregnated with separated miscella, frozen, crushed and mashed together with dry bread kvass and hot water. After settling three times, liquid phase is separated from pulp to produce kvass wort. Method then includes adding to wort 25 % of recipe quantity of sugar in form of white syrup, fermentation with combined starter of kvass yeast and lactic acid bacteria, blending with remaining sugar and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
