RU2015147761A - Method for the production of kvass from fresh carrots - Google Patents

Claims (1)

A method of producing kvass from fresh carrots, which includes preparing the recipe components, rubbing carrots, frying rye bread until brown, pouring the listed components with warm water, infusing for 8-10 hours, separating the phases, adding rye flour, sugar and yeast to the separated liquid phase, fermentation and the addition of citric acid, characterized in that the prepared scorzoner is cut, dried in the microwave field to a residual moisture content of about 17% with a microwave field power that ensures the scorzoner is heated to a temperature ry inside slices of 80-90 ° C, for at least 1 hour, crushed and served for pouring with warm water in an amount of about 30% by weight of rye bread, and as a sourdough, a mixture of pure cultures of fermented yeast of race M and lactic acid bacteria of race 11 is used and 13.