| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe ingredients, extraction of Chinese Magnolia Vine with liquid carbon dioxide with corresponding miscella separation, chicory cutting, drying in microwave field until residual moisture content of about 20 % at microwave field power providing warming of chicory inside bits to temperature 80-90 °C for at least of 1 hour, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of chicory, crushing and mashing together with kvass bread and hot water and triple infusions with separation of liquid phase from thick to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation of combined starter of kvass yeast races M and S-2 and lactic acid bacteria races 11 and 13, blending with remaining sugar in form of white syrup and bottling.EFFECT: invention usage will allow to reduce duration of technological process and increases foam stability of end product.1 cl |
