摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method envisage performance of following operations. Preparation of recipe components. Extracting raspberry marc with liquid carbon dioxide to separate corresponding miscella. Cutting of yacon, its drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside yacon pieces to temperature 80-90 °C for not less than 1 hour. Roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of yacon. Crushing and mashing together with kvass bread and hot water. Three maintenance with separation of the liquid phase from thick to produce kvass wort, adding 25 % of the recipe quantity of sugar in the form of white syrup. Fermentation with combined starter of kvass yeast strains M and S-2 and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling.EFFECT: method allows to reduce duration of process and increase foam stability of target product.1 cl |