FIELD: food products.
SUBSTANCE: kvass preparation method provides for multiplication of pure cultures of yeasts, its adding to kvass wort, its attenuation and blending with recipe components. After attenuation kvass is disengage from crust, pausterised, cooled down and bifidus bacteria or lactic acid bacillus previously grown up during 24-28 hours at 37°C in hydrolizate-soya medium till dilution not less than 109 CFC are also added to it Bifidus bacteria or lactic acid bacillus are added together with culture medium in quantity 10-15% from final drink volume. Composition's peptic hydrolizate-soya medium is used as culture medium for bifidus bacteria or lactic acid bacillus. Soya-protein substrate - 75 g, water - 1000 ml, pepsin- 10 g, which is fermented during 4 hours at 37-38°C, filtered, sterilised and final pH 7.2-7.4 is set. Strain Bifidobacterium bifidum No 1 is used as bifidus bacteria (acquisition source - Research and Development Establishment of G. N. Gabrichevsky), Strain Lactobacillus acidophilus No NK-1 is used as lactic acid bacillus (acquisition source - Research and Development Establishment of G. N. Gabrichevsky).
EFFECT: simplified technology of kvass production and exception of need to add chemical preservatives into ready-made drink.
2 dwg, 1 tbl, 2 ex
