| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. In method of producing kvass, prepared ashberry is extracted with liquid carbon dioxide with separation of corresponding miscella. Prepared yacon is cut and dried in microwave field to residual humidity about 20 % at microwave field power providing heating of yacon to temperature inside pieces of 80-90 °C for at least 1 hour. Yacon is then roasted and impregnated with separated miscella with simultaneous pressure increase. Pressure is then reduced to atmospheric value with simultaneous freezing of yacon, crushing and mashing in an amount of approximately 3.6 % of sugar consumption with dry bread kvass.EFFECT: technical result consists in shortened process and increased stability of foam in finished product.1 cl |
