FIELD: food industry.
SUBSTANCE: invention relates to production of low-alcohol beverages. Disclosed is a method for preparing oat kvass, which includes preparing water, preparing a starter, which consists in adding 2.7 kg of oats of the Stayer variety, 0.3 kg of oats of the Dragoon variety, 3.6 kg of sugar, 50 l of drinking water—to a fermentation tank with volume of 5,000 l, then everything is stirred, the fermentation tank is closed with a lid, the temperature is set to +35 °C and the infusion time is 4 days, after 4 days, 1.8 kg of oats of the Stayer variety, 0.2 kg of oats of the Dragoon variety, 3.6 kg of sugar, 0.4 kg of rolled oats, 50 l of drinking water at temperature of +35 °C—added to the fermentation tank, then everything is stirred and fermentation tank is closed with a lid, temperature is set to +35 °C and infusion time is 3 days, after 3 days, the starter is ready, kvass preparation, which consists in adding to the fermentation tank with ready starter 1.8 kg of oats of the Stayer variety, 0.2 kg of oats of the Dragoon variety, 7.2 kg of sugar, 100 l of drinking water, water temperature should be +36 °C, then everything is mixed; fermentation at a temperature of +35 °C for 23 hours; filtration of finished product, bottling of finished product, after fermentation, which consists in the fact that bottles with the finished product poured into them are held at a temperature of +21 °C in room for 23 hours, and cooling.
EFFECT: invention increases stability of oat kvass, multiple use of the same raw material, allows to have a positive effect on the human body when consumed, to obtain a product with improved organoleptic properties.
1 cl, 2 tbl
