TECHNOLOGY FOR THE PRODUCTION OF DRY KVASS BASED ON EXTRUDED RAW MATERIALS

Abstract

Based on the analysis of the dry kvass technology used in the production of fermented kvass by the tincture method, the critical elements are considered, the refinement of which will allow for higher technical and economic indicators of the production of this semi-finished product. A promising direction in improving the technology of dry kvass is proposed, which is implemented by replacing kvass loaves obtained by baking and drying with extrudates produced by the method of thermal vacuum treatment of the corresponding raw materials. This method of processing raw materials will preserve all its most valuable ingredients, reduce the complexity of obtaining semi-finished products, and improve the quality of the finished product.