| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components by extracting fir needles with liquid carbon dioxide to separate corresponding miscella, cutting dandelion roots, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside dandelion root pieces to temperature of 80-90 °C for at least for 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase. After impregnation pressure is reduced down to atmospheric pressure, which provides for evaporation of part of carbon dioxide and freezing of dandelion roots, which is crushed by any known method. Prepared dry bread kvass and crushed dandelion roots are mashed with hot water and settled three times with separation of liquid phase from pulp to produce kvass wort, to which is added 25 % of recipe quantity of sugar in form of white syrup and fermented with a combined starter of kvass yeasts strains M and S-2 and lactic acid bacteria strains 11 and 13. Fermented wort is blended with remaining sugar in form of white syrup and delivered for bottling to produce end product.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
