RU2016107107A - Method for the production of kvass from crackers - Google Patents

Claims (1)

A method for the production of kvass from rusks, which involves preparing the recipe components, mashing rye rusks with hot water and double brewing with separation of the liquid phase from the grounds to produce kvass wort, adding sugar, blackcurrant leaves, raisins and sourdough to it, fermentation and phase separation, different the fact that the prepared scorzoner is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the scorzoner is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hours, fried, crushed and served for mashing in an amount of about 7% by weight of rye crackers, and as a starter culture, a mixture of pure cultures of fermenting yeast of race M and lactic acid bacteria of races 11 and 13 is used.