| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method incudes preparation of recipe components. Lemon balm is extracted with carbon dioxide to separate corresponding miscella. Scorzonera is cut and dried in microwave field to residual moisture content of 20 % for no less than 1 hour. Microwave field power provides heating inside scorzonera pieces to temperature 80-90 °C. Scorzonera is then roasted and impregnated with separated miscella with simultaneous pressure increase. Pressure is reduced to atmospheric pressure with simultaneous freezing of scorzonera. Crushed and mashed together with kvass bread and hot water. Settled 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. Fermenting with bakery yeast. Blending is performed 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 |
