METHOD OF PREPARATION OF FRUIT AND WHEAT LEAVEN WITH HOP AND FRUIT AND WHEAT LEAVEN WITH HOP

摘要

FIELD: food industry.;SUBSTANCE: group of inventions relates to food industry. Fruit-wheat leaven with hops is made in accordance with the method, which consists of seven stages. In the first stage, mix 0.4–0.6 kg of apples, 0.02–0.06 kg raisins, 0.02–0.06 kg prunes, 0.005–0.015 kg dried apricots, 0.005–0.015 kg dried figs, 0.01–0.03 kg hop blossom, 0.01–0.03 kg wild honey and 0.6–1.0 kg water of 39–43 °C temperature and held for six days at a temperature of 26–28 °C. In the second stage, 0.45 kg of fruit water is decanted from the mixture obtained at the first stage and 0.6–0.8 kg of straight white wheat flour is added to it, stirred and maintained at a temperature of 24–26 °C for five hours. In the third stage, 0.2–0.4 kg of straight white wheat flour is added to 1.1–1.3 kg of the mixture obtained in the second stage, 0.2–0.4 kg of whole wheat flour and 0.4–0.6 kg of water at a temperature of 18–22 °C, stirred and maintained at a temperature of 28–32 °C for five hours. In the fourth stage, to 0.3–0.5 kg of the mixture obtained in the third stage are added 0.12–0.15 kg of straight white wheat flour, 0.12–0.15 kg of whole wheat flour and 0.1–0.2 kg of water with a temperature of 30–34 °C, stirred and maintained at a temperature of 24–26 °C for four hours, with the fourth stage being repeated every four hours for five days. At the fifth stage, to 0.4–0.6 kg of the mixture obtained in the fourth stage are added 0.9–1.2 kg of straight white wheat flour and 0.4–0.6 kg of water with a temperature of 30–34 °C, stirred and maintained at a temperature of 12–13 °C for 15 hours. At the sixth stage, to 1.8–2.2 kg of the mixture obtained in the fifth stage, add 0.2–0.4 kg of water with a temperature of 30–34 °C and 0.2–0.4 kg of straight white wheat flour, mixed and kept at a temperature of 24–26 °C for five hours. At the seventh stage for three days to 0.8–1.2 kg of the mixture obtained in the sixth stage, 0.4–0.5 kg of straight white wheat flour and 0.1–0.2 kg of water with a temperature of 30–34 °C are added every 12 hours, stirred and maintained at a temperature of 24–26 °C for 12 hours.;EFFECT: group of inventions allows you to create a leaven with a high fermentation property.;3 cl, 2 tbl