FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method involves preparing the prescription components, crushing the fermented rye malt, rye unfermented malt and barley malt. Thereinafter, the fermented rye malt and rye unfermented malt are mixed with hot water and stirred for 10-15 minutes. Thereinafter, adding barley malt, maintaining during about 1 hour, adding hot water, stirring for 10-15 minutes, maintaining during about 1 hour, cooling and sedimenting for 10-12 hours are performed. Thereinafter, the phase separation, heating the liquid phase to the temperature of 50-60°C, adding sugar, boiling, adding lactic acid and boiling until the dry substances content is equal to about 57% are performed. Mixing the sediment with hot water, maintaining for about 1 hour, phase separation and the liquid phase concentration until the dry substances content is equal to about 57% and mixing the concentrates are performed to obtain the desired product. Wherein the prepared dandelion root is cut, dried in the microwave field to the residual humidity of about 20% at the microwave field power providing warming the dandelion root to the temperature of 80-90°C within the pieces during at least an hour. Then it is roasted, crushed and fed to the mixing with hot water, together with rye fermented malt and rye unfermented malt in an amount of about 7.5% by weight of the cereal products.EFFECT: production of kvass concentrate, allowing to increase the foam stability of kvass obtained from it.Изобретение относится к технологии производства концентрата кваса. Способ предусматривает подготовку рецептурных компонентов, дробление ржаного ферментированного солода, ржаного неферментированного солода и ячменного солода. Затем осуществляют смешивание ржаного ферментированного солода и ржаного неферментированного солода с горячей водой, перемешивание в течение 10-15 минут. После проводят добавление ячменного солода, выдержку в течение около 1
