| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. In method of producing kvass, prepared mulberry pomace is extracted with liquid carbon dioxide with separation of corresponding miscella. Then prepared girasol is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside chicory pieces to temperature 80-90 °C for not less than 1 hour. Then girasol is roasted and impregnated with separated miscella with simultaneous pressure increase. Pressure is then reduced to atmospheric value with simultaneous freezing of girasol, crushing and mashing in an amount of about 3.6 % of sugar consumption with dry bread kvass.EFFECT: reduced duration of process and increased stability of foam in finished product.1 cl |
