摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method envisages preparation of recipe components, extraction of caraway with liquid carbon dioxide to separate corresponding miscella. Cutting of scorzonera, its drying in microwave field till residual humidity about 20 % at microwave filed power providing warming of scorzonera inside the bits till temperature 80-90 °C during at least 1 hour. Roasting, impregnation with separated miscella with simultaneous pressure increase. Pressure reduction down to atmospheric value with simultaneous freezing of scorzonera, crushing and mashing together with dry bread kvass and hot water and three infusions with separation of liquid phase from thick to produce kvass wort. Then adding to it 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, blending 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 |