FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method comprises preparing the recipe components, crushing rye fermented malt, rye unfermented malt and barley malt, cutting scorzonera, drying it in the microwave field to the residual humidity of about 20% at the microwave field power providing heating scorzonera to the temperature of 80-90°C inside the bits, during at least 1 hour, roasting and crushing, mixing the rye fermented malt, rye unfermented malt and the scorzonera in an amount of about 7.5% by weight of the cereal products with hot water. Mixing the components for 10-15 minutes, adding barley malt, maintaining for about 1 hour, adding hot water, stirring for 10-15 minutes, maintaining for about 1 hour. Cooling, sedimenting during 10-12 hours, phase separation, the liquid phase heating to the temperature of 50-60°C , adding sugar, boiling out, adding citric acid and boiling out until the dry substances content is equal to about 57%. 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 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. Способ предусматривает подготовку рецептурных компонентов, дробление ржаного ферментированного солода, ржаного неферментированного солода и ячменного солода, резку скорцонера, его сушку в поле СВЧ до остаточной влажности около 20% при мощности поля СВЧ, обеспечивающей разогрев скорцонера до температуры внутри кусочков 80-90°C, в течение не менее 1 часа, обжаривание и дробление, смешивание ржаного ферментированного солода, ржаного неферментированного солода и скорцонера в количестве около 7,5% от массы зерновых продуктов с горячей водой. Перемешивание компонентов в те
