摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Recipe ingredients are prepared. Catmint is extracted with liquid carbon dioxide to separate corresponding miscella. Dandelion roots are cut and dried in microwave field to residual moisture content of about 20 % at a power field providing heating inside dandelion root pieces to a temperature of 80-90 °C for at least 1 hour. Dandelion roots are roasted and impregnated with separated miscella with simultaneous pressure increase. Then pressure is reduced to atmospheric value with simultaneous freezing of dandelion roots. Dandelion roots are 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. Kvass wort is mixed with 25 % of recipe quantity of sugar in form of white syrup. Fermented with mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 11 and 13. 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 |