摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, cutting chicory, drying it in microwave field till residual humidity about 20 %, at microwave field power providing warming of chicory inside bits to temperature 80-90 °C during at least 1 hour, frying, crushing, and mashing together with kvass breads and hot water, and three time digestion with separation of liquid phase from thick in order to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with mixture of pure cultures of kvass yeast race M and lactic acid bacteria races 11 and 13, blending with remaining sugar in form of white syrup, and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl |