摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. To produce kvass recipe ingredients are prepared. Ajowan is extracted with liquid carbon dioxide to separate corresponding miscella. Scorzonera is cut, dried in microwave field to residual moisture content of about 20 % for no less than 1 hour. Microwave field power provides heating inside scorzonera pieces to temperature of 80-90 °C. Scorzonera then roasted and impregnated with separated miscella with simultaneous pressure increase. Pressure is reduced to atmospheric pressure value with simultaneous freezing of scorzonera. Scorzonera is crushed, mashed in amount of about 3.6 % of sugar consumption together with dry bread kvass and hot water. Settled 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 combined starter of yeast kvass race M and S-2 and lactic acid bacteria race 11 and 13. Blended with remaining sugar in form of white syrup. Kvass is bottled.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |