| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, mashing dry kvass bread with hot water and 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, fermentation with a mixture of pure cultures of kvass yeast race M and lactic acid bacteria race 11 and 13, blending with remaining sugar in form of white syrup and bottling. Prepared pine needles are extracted with liquid carbon dioxide to separate corresponding miscella. Prepared dandelion roots are cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside dandelion root pieces to temperature of 80-90 °C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric value with simultaneous freezing of dandelion roots, crushing and mashing in an amount of about 3.6 % of sugar consumption together with dry kvass bread.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
