| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Recipe ingredients are prepared. Blackcurrant pomace is extracted with liquid carbon dioxide to separate corresponding miscella. Girasol-sunflower is cut and dried in microwave field to a residual moisture content of about 20 % at microwave field power providing heating inside girasol-sunflower pieces to 80-90 °C for at least 1 hour. Girasol-sunflower is roasted, impregnated with separated miscella with simultaneous pressure increase. Pressure is reduced down to atmospheric value with simultaneous freezing of girasol-sunflower. Girasol-sunflower is crushed and mashed with dry bread kvass and hot water, and 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 |
