| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method envisages preparation of recipe components, extraction of cardamom with liquid carbon dioxide to separate miscella. Girasol is dried in microwave field till residual moisture content is about 20 % for no less than 1 hour. Microwave filed power provides warming of girasol inside bits till temperature 80-90 °C. Girasol is roasted, impregnated with separated miscella with simultaneous pressure increase. Pressure is reduced to atmospheric pressure value with simultaneous freezing of girasol, which is crushed and mashed together with kvass bread and hot water. Three infusions of kvass crisp breads with crushed girasol with separation of the liquid phase from thick to produce kvass wort. Adding to wort of 25 % of recipe quantity of sugar in form of white syrup, fermented by combined starter of yeast kvass 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: method reduces duration of process and increases foam stability of end product.1 cl |
