FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method envisages the recipe components preparation. Rye fermented malt, rye unfermented malt and barley malt are crushed. Mixing rye fermented and unfermented malt with hot water, stirring for 10-15 minutes, adding barley malt, and maintaining for 1 hour are performed. Adding the remaining hot water, stirring for 10-15 minutes, and maintainung during 1 hour are performed. The mixture is cooled, sedimented for 10-12 hours, and the phase separation is performed. The liquid phase is heated to the temperature of 50-60°C, sugar and citric acid are added, and boiling out until the dry substances content is equal to about 57% is performed. The kvass sediment is poured with hot water, maintained for 1 hour, and the phase separation is carried out. The liquid phase of the second pickup is boiled out until the dry substances content is equal to about 57%. The concentrates of the first and second pickup are mixed to obtain the desired product. The prepared dandelion roots are cut, dried in the microwave field to the residual humidity of about 20%,at microwave field power providing heating dandelion roots to the temperature of 80-90°C inside the bits during at least an hour. The oyster plant 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: preparing the recipe components, providing increased foam stability of the kvass obtained from the concentrate.Изобретение относится к технологии производства концентрата русского кваса. Способ предусматривает подготовку рецептурных компонентов. Осуществляют дробление ржаного ферментированного, неферментированного и ячменного солода. Смешивают ржаной ферментированный и неферментированный солод с горячей водой, перемешивая в течение 10-15 минут, добавляют ячменный солод, настаивают в течение 1 часа. Добавляют о
