| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Recipe ingredients are prepared, cacao husks are extracted with liquid carbon dioxide to separate corresponding miscella. Girasol-sunflower is cut, dried in microwave field to a residual moisture content of about 20 % at field power providing heating inside pieces to temperature of 80-90 °C for at least 1 hour. Girasol-sunflower is impregnated with separated miscella while increasing pressure, releasing pressure to atmospheric pressure while freezing girasol-sunflower. Then it is crushed and filled in an amount of approximately 3.6 % of sugar consumption together with kvass bread and hot water with triple infusion, separation of the liquid phase from thick to produce kvass wort. Method then includes adding 25 % of recipe quantity of sugar in form of white syrup, fermenting with a mixture of pure cultures of kvass yeast strains M and S-2 and lactic acid bacteria strains 11 and 13 and blending with remaining sugar syrup.EFFECT: invention allows to reduce duration of process and increase foam stability of end product.1 cl |
