| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Cacao husks are extracted with liquid carbon dioxide to separate corresponding miscella. Girasol is cut and 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 for at least of 1 hour. Then girasol is mixed, impregnated with the separated miscella with simultaneous pressure boost. Pressure is then reduced to atmospheric pressure value with simultaneous freezing of girasol, which is then crushed and mashed together with kvass bread and hot water. Method then includes 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. Wort is fermented with combined starter of kvass yeast strains M and S-2 and lactic acid bacteria strains 11 and 13, followed by blending with remaining sugar and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
