FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. Recipe components are prepared. Rye fermented malt, rye unfermented malt and barley malt are crushed. The prepared yacon is cut, dried in the microwave field to the residual humidity of about 20% for at least 1 hour. The microwave field power provides heating yacon to the temperature of 80-90°C inside the bits. Yacon 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. Stirring is performed during 10-15 minutes. Adding barley malt and maintaining for about 1 hour are performed. Hot water is added, and stirring for 10-15 minutes is performed. Then maintaining for about 1 hour, cooling, and settling for 10-12 hours are performed, and the phases are separated. The liquid phase is heated to the temperature of 50-60°C. Sugar is added, and boiling out is performed. Citric acid is added, and boiling out until the dry substances content is equal to about 57% is performed. The sediment is mixed with hot water, maintained for about 1 hour, and the phases are separated. The liquid phase is concentrated until the dry substances content is equal to about 57%. The concentrates are mixed to obtain the desired product.EFFECT: preparing the recipe components, providing increased foam stability of the kvass obtained from the concentrate.Изобретение относится к технологии производства концентрата кваса. Подготавливают рецептурные компоненты. Дробят ржаной ферментированный солод, ржаной неферментированный солод и ячменный солод. Подготовленный якон нарезают, сушат в поле СВЧ до остаточной влажности около 20% с в течение не менее 1 часа. Мощность поля СВЧ обеспечивает разогрев якона до температуры внутри кусочков 80-90°. Якон обжаривают, дробят и подают на смешивание с горячей водой совместно с ржаным ферментированным солодом и ржаным неферментированным солодом в колич
