FIELD: food industry.
SUBSTANCE: invention relates to the food industry. In the method for producing a drink, crushed talkan from a mixture of cereals containing rye, wheat, oats and barley is added to boiling water, brought to a boil and cooked for 20 minutes. The resulting mass is cooled to a temperature of 40°C. A pure culture of Saccharomyces cerevisiae yeast or a mixture of a pure culture of Saccharomyces cerevisiae yeast and lactic acid starter culture in a 1:1 ratio is added to it. Fermentation is carried out for 10-12 hours. Then sugar or fried buckwheat grains and/or natural Bashkir bee honey are added and kept for 8-10 hours.
EFFECT: invention allows increasing the biological value of the finished product and improving its organoleptic characteristics.
1 cl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
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SU1405778A1 |
| MICROBIOLOGICALLY STABILISED BEER | 2006 |
|
RU2380400C1 |
