| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method incudes preparation of recipe components. Leaved Mint is extracted with liquid carbon dioxide with separation of corresponding miscella. Yacon is cut and dried in microwave field to residual moisture content of about 20 % for no less than 1 hour. One performs frying, impregnation with the separated miscella with simultaneous pressure boost. Pressure is reduced down to atmospheric pressure value with simultaneous freezing of yacon. Crushed and mashed together with kvass bread and hot water. Settled three times with separation of liquid phase from pulp to produce kvass wort. Kvass wort is mixed with 25 % of recipe quantity of sugar in form of white syrup. Fermenting with bakery yeast. Blended with remaining sugar in form of white syrup and bottled.EFFECT: method allows to reduce duration of process and increase foam stability of target product.1 cl |
