| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. To produce kvass, recipe components are prepared. Dill seeds are extracted with liquid carbon dioxide to separate corresponding miscella. Dandelion roots are cut. Dandelion roots are dried in microwave field to residual moisture content of about 20 % for no less than 1 hour. Microwave filed power provides heating inside dandelion root pieces to temperature of 80-90 °C. Dandelion roots are roasted. Dandelion roots are impregnated with separated miscella with simultaneous pressure increase. Pressure is reduced to atmospheric pressure value with simultaneous freezing of dandelion roots. Dandelion roots are crushed. Dandelion roots are mashed in amount of about 3.6 % of sugar consumption together with dry bread kvass and hot water. Settled three times with separation of liquid phase from pulp to produce kvass wort. Adding 25 % of recipe quantity of sugar in form of white syrup. Fermented with mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 11 and 13. Blended with remaining sugar in form of white syrup. Kvass is bottled.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
