| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe ingredients. Kvass bread mashing with hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25% of recipe quantity of sugar in form of white syrup, fermenting with a mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 11 and 13. Wort is blended with remaining sugar in form of white syrup and delivered for bottling. Prepared dandelion root is cut and dried in microwave field to residual humidity about 20 % at microwave field power providing heating of dandelion root to temperature inside pieces of 80-90 °C for at least of 1 hour, roasting, crushing and mashing in amount of about 3.6 % of consumption of sugar along with kvass bread.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
