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METHOD FOR PREPARING KVASS ON OFF-YEAR LEAVING AND COMPOSITION FOR PREPARING KVASS
METHOD FOR PREPARING KVASS ON OFF-YEAR LEAVING AND COMPOSITION FOR PREPARING KVASS
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机译：年度离港时准备KVASS的方法以及KVASS的组成
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摘要
FIELD: food industry.SUBSTANCE: starter from a mixture rusk crumbs, malt, sugar and water is prepared, the mixture is fermented for 3–5 days and rusk crumbs, malt and sugar are added to the fermented mixture, with further fermentation during another 3–5 days. Kvass wort is prepared by adding sugar, rusk crumbs and malt to water with temperature of 27 °C, produced starter and kvass wort are stirred and left to ferment for 12–24 hours at temperature of 27 °C. Kvass is separated from the fermentation products with further pouring into vessels where fermentation is continued. Composition for kvass on non-yeasted starter preparation contains starter and kvass wort, wherein the starter and kvass wort is prepared from rusk crumbs, malt, sugar and water at 27 °C with the following content of initial components, g per 1 l of water, respectively: rusk crumbs 40–60 and 7–20; malt 13–20 and 3–10; sugar 40–60 and 40–60. Rusk crumbs of rye bread or a mixture of wheat and rye bread fried at temperature of 270 °C, ground fermented malt are used.EFFECT: invention improves organoleptic properties of kvass, wider range of kvass.6 cl, 1 tbl, 3 ex
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机译：领域：食品工业。物质：从混合物中制备面包糠，麦芽，糖和水的发酵剂，将混合物发酵3-5天，然后将面包糠，麦芽和糖加入发酵的混合物中，并在另一个过程中进一步发酵3-5天。格瓦斯麦芽汁的制备方法是在温度为27°C的水中加入糖，面包屑和麦芽，然后将产生的发酵剂和格瓦斯麦芽汁在27°C的温度下搅拌发酵12至24小时。将克瓦斯从发酵产物中分离出来，然后进一步倒入继续发酵的容器中。非酵母发酵剂制剂中用于格瓦斯的组合物包含发酵剂和格瓦斯麦芽汁，其中所述发酵剂和格瓦斯麦芽汁是由面包屑，麦芽，糖和水在27°C下制备的，初始成分的含量为每1升水g分别是：面包干屑40-60和7-20;麦芽13-20和3-10;糖40-60和40-60。黑麦面包或小麦和黑麦面包混合物的面包屑在270°C的温度下油炸，并使用研磨过的发酵麦芽。效果：本发明改善了克瓦斯的感官特性，克瓦斯的范围更广.6 cl，1 tbl，3 ex
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