| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of citrus marc with liquid carbon dioxide to separate corresponding micella. Cutting of scorzonera, its drying in microwave field till residual humidity about 20 % at microwave filed power providing warming of scorzonera inside the bits till temperature 80-90 °C during at least 1 h. Roasting, impregnation with separated miscella while increasing pressure, releasing pressure to atmospheric pressure while simultaneously freezing scorzonera, crushing and mashing together with leavened bread and hot water and settling three times with separation of liquid phase from pulp to obtain kvass wort. Adding to it of 25 % of recipe quantity of sugar in form of white syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl |
