RU2015145691A - A method of obtaining kvass dried with mint and burnt sugar - Google Patents

Claims (1)

A method of producing dried kvass with mint and baked sugar, which involves preparing the recipe components, frying rye crackers, pouring them with hot water, infusing for 2-3 hours and separating the phases, adding hot water to the separated thick, infusing for about 2 hours and separating phases, mixing the separated liquid phases, adding sugar in the form of white syrup and brown sugar, mint and sourdough infusion, fermentation and bottling, characterized in that the prepared Jerusalem artichoke is cut, dried in a microwave field to a residual moisture content of approx about 17% with a microwave field power that ensures the heating of Jerusalem artichoke to a temperature inside the slices of 80-90 ° C for at least 1 hour, is crushed and fed to hot water in an amount of about 7.5% by weight of rye crackers, and as starter cultures use a combination of starter yeasts of races M and C-2 and lactic acid bacteria races 11 and 13.