| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Ingredients are prepared. Kvass bread is filled with hot water and three times infused with separation of liquid phase from thick to produce kvass wort. Kvass wort is mixed with 25 % of recipe quantity of sugar in form of white syrup. Fermenting with combined starter of yeast kvass race M and S-2 and lactic acid bacteria race 11 and 13. Blended with remaining sugar in form of white syrup and dispensed. Prepared hop is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared girasol-sunflower is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside girasol-sunflower pieces to temperature 80-90 °C for at least 1 hour. One performs frying, impregnation with the separated miscella with simultaneous pressure boost. Pressure is reduced down to atmospheric value with simultaneous freezing of girasol-sunflower. Crushed and filled in an amount of approximately 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
