| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method of producing kvass comprises preparation of recipe components, mashing dry kvass bread with 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 a combined culture kvass yeast strains M and S-2 and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling. Prepared honeyberry is extracted with liquid carbon dioxide with separation of corresponding miscella, prepared scorzonera is cut, dried in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside scorzonera pieces to temperature 80-90 °C for at least 1 hour, roasted, impregnated with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric value with simultaneous freezing of scorzonera, crushed and mashed in an amount of approximately 3.6 % of sugar consumption together with dry kvass bread.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |
