| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, attrition of dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to obtain kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling. Prepared dog rose is extracted with liquid carbon dioxide to separate corresponding miscella. Prepared chicory is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside chicory pieces to temperature 80-90 °C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase. Method then includes reducing pressure to atmospheric pressure value with simultaneous freezing of chicory, crushing and mashing in an amount of approximately 3.6 % of sugar consumption together with dry bread kvass.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
