| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of blueberry pomace with liquid carbon dioxide to separate corresponding miscella, cutting girasol, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside girasol pieces to temperature 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of girasol, crushing and mashing together with kvass bread and 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 kvass yeast, blending with remaining sugar in form of white syrup and bottling.EFFECT: application of the invention allows to reduce duration of the technological process and increases end product foam stability.1 cl |
