| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Recipe components are prepared. Lime peel is extracted with liquid carbon dioxide to separate corresponding miscella. Scorzonera is cut and dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside scorzonera pieces to temperature 80-90 °C. Drying is performed for at least 1 hour. Scorzonera then roasted and impregnated with separated miscella with simultaneous pressure increase. Pressure is reduced to atmospheric pressure with simultaneous freezing of scorzonera. Scorzonera is crushed and mashed together with dry bread kvass and hot water. Settled three times with separation of liquid phase from pulp to produce kvass wort. Wort is then mixed with 25 % of recipe quantity of sugar in form of white syrup. Wort is fermented with bakery yeast. Blended with remaining sugar in form of white syrup and bottled.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
