| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Recipe components are prepared. Blackcurrant leaves are extracted with liquid carbon dioxide to separate corresponding miscella. Girasol is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside chicory pieces to temperature of 80-90 °C. Drying is performed for at least 1 hour. Girasol is roasted, impregnated with separated miscella with simultaneous pressure increase. Pressure is discharged down to atmospheric value with simultaneous freezing of girasol. Girasol is crushed and mashed together with dry bread kvass and hot water. Settled three times with separation of liquid phase from pulp to produce kvass wort. Wort is then mixed with 25 % of recipe quantity of sugar in form of white syrup. Wort is then fermented with a mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13. Blended with remaining sugar in form of white syrup and bottled.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
