| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of formulation components, extraction of lemon peel with liquid carbon dioxide to separate corresponding miscella, cutting girasol-sunflower, drying 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, roasting, impregnating with separated miscella at simultaneous pressure increase, pressure reduction down to the atmospheric value with simultaneous freezing of girasol-sunflower, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of sugar formulation quantity in the form of white syrup, fermentation with mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blending with the remaining sugar in the form of white syrup, and bottling.EFFECT: reduced duration of process and increased stability of foam in finished product.1 cl |
