FIELD: food industry.
SUBSTANCE: method envisages kvass wort preparation by way of dissolution of a kvass wort concentrate in an amount of 75% of the required quantity with heated water, mixing with sugar syrup in an amount of 25% of the required quantity, wort fermentation with a microbiological culture; for the kvass wort concentrate dissolution one uses water heated to 30-35°C; before fermentation, one additionally introduces into the wort water extract of citronella green mass with concentration equal to 2±1% in an amount of 6±2% of the wort volume; the microbiological culture is represented by VIVO symbiotic starter containing bacteria Streptococcus salivarius ssp, Thermophylus and Lactobacillus acidophylus and bakery yeast.
EFFECT: invention allows to reduce kvass wort fermentation time, increase biological value and improve organoleptic indices of kvass.
1 tbl, 1 ex
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Authors
Dates
2016-02-10—Published
2015-02-19—Filed